I have a question about the recipe "Sweet and Savory Overnight Roast Pork" from Merrill Stubbs. I acquired a fresh ham and there is no way I will cook the whole thing at once. I plan to carve out a 3-4 lb piece and cook it using this recipe. Opinions? Googling fresh ham vs Boston butt it sounds like I should use the fattier part of the ham and make sure to leave a decent fat layer on it. Any other suggestions? If it ends up more a slicing than shredded meat that is fine. I have made recipe twice with shoulder with good results.