Cooked for 12 hours @ 230-245 degrees. It's great, but after I let it sit for an hour or so I wrapped the whole thing in plastic wrap and put it in the fridge. The next day, when I pulled it, there was a small amount of fat interspersed in it, which made some of the pork bit...slimier than I would like.
So...my question is this: is there a perfect way to cook it that lets ALL of the fat render out during cooking? Is putting it in the fridge not helping the situation (by congealing the fat)?
Any leads are much appreciated,