I am doing my pork butt tonight for pulled pork & I need to know whether to remove the fat cap or not. This is coming fresh cut from the butchers with fat, skin, rind & all. Now do I remove some of it, all of it or none of it? (Surely I need to remove some of it or the rub wont penetrate?) Its making its way home now with hubby so I need to know as I want to get it prepped & the rub on it for a couple of hours before I put it in to cook overnight.
Also, I going to losely cover it with foil while Im in bed & remove in the mornning but do I start it off for an hour or so without (4kg) or not?