Rodney Myrvaagnes > wrote in message

> >In *my* experience, if you cook a pork leg/shoulder at the higher
> >temperature for a shorter period of time, you will have a really tough and
> >fatty piece of meat.
> >
> Depends on the pig. I am sure you are right for modern factory pork.
>
> But, I did a pork butt just as James describes and it was wonderful. I
> got it from a farmer who grows a few pigs along with other things in
> central New York.


Yeah, the pork I have is from a Brazillian friend who got it from a
traditional Portuguese butcher in South London, so it should be a
decent slab of meat.