The last roast I did had a ton of flavour but it ended up being too fatty. There was a lot of fat left over at the end. Was I cooking it at too high of a temp? I tried to keep it at 250. Also, I live in Vancouver and I can't find a boston butt. We have picnic shoulders which I usually do, and the last one I did was a pork blade roast. Would that be considered a boston butt? Are there other names besides Boston Butt it might be labelled as? I also just found a place that had large full shoulders with the very big fat caps on them.