Pulled pork for large group

I can see how a pork center loin cut would render less fat but given that the price per lb. is often double that of a Boston butt or pork shoulder, I tend to use the shoulder cut thus increasing my tending time but lowering the overall actual meat cost. Plus nicely fatted meat tastes better IMHO. An hour or two in the fridge congeals the excess fat and allows you to degrease the cooked meat fast.