My husband found this recipe and mentioned that we should change the cut of meat in it. (epicurious.com)
It also is usually a thick, cube shape piece of meat with lots of internal fat that normally cooks out when making pulled pork because of the very long slow cooking. (thefoodcharlatan.com)
Put the cut of meat in a marinade of your choosing for one hour up to a full night and stick it in the fridge. (fitnessandpower.com)