I have yet another question for the gurus here: I'm planning to slow-roast pork butt low and slow. Start out with a rub/paste of rosemary, salt, garlic, olive oil, lemon juice, sugar, sage, etc. Make some slits in the pork and rub the paste on the outside and into the slits. Leave overnight and slow roast the next day at around 275 till the internal temp is around 195. I usually trim off some of the fat on the meat before applying the rub/paste. I am thinking about taking some of the trimmed fat and processing it into the rub/paste. I envision the fat melting as the meat cooks, as moistening the meat. Has anyone tried this? Any thoughts/suggestion? Thank you.