Much leaner pork these days requires less cooking. Today’s pork is best at 145 or so degrees with some resting time.
There’s plenty of people with a growing preference for heirloom pork from breeds like Berkshires. It needs the longer cooking time and has traditional fat content.
I use pork shoulders & don’t remove any of the fat. One bone- a blade type. I put it into the crockpot & slow cook it all day. Garlic salt, Lawry’s salt & dry onions. Sure makes a nice dinner & very nice sandwiches.