Pork shoulder and fat

[Pecker]

Discuss, as they say.

What do you do with the big (sometimes 1" or so thick) layer of fat on your pork shoulder?

Experiences, advice, etc, etc.

Steve W

[YetiDave]

I usually remove the skin and trim down the fat leaving only so much that it'll render down during the cook - a couple of mm or so. If there's too much on there you're gonna lose out on bark

[derekmiller]

Agree with Dave.

[NomNomBBQ]

Yep ditto, if your shoulder is nice and fatty you dont really need much/any on the outside. Everyone likes more bark...theres never enough

[RobinC]

As per the others. Trim it off, there's certainly more than enough fat in the butt end of a shoulder to keep it moist. If you don't trim it you can forget about bark. In fact this is what I will be doing later tonight as am cooking a pork shoulder tomorrow during the day ready for a small get together at night.