Do I cut the fat off pork shoulder before slow cooking?

Whether to trim the fat off pork shoulder before slow cooking is a common question many home cooks have. Pork shoulder, also known as pork butt, is a flavorful and inexpensive cut of meat that is well-suited for slow cooking. It contains a good amount of fat marbled throughout as well as a fat cap on top. The fat content keeps the pork shoulder tender and moist as it cooks low and slow, but some wonder if leaving all that fat on is necessary. Here’s a look at the pros and cons of trimming fat from pork shoulder before slow cooking and advice on the best practices.

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Quick Answer

For most slow cooked pork shoulder recipes, it is not necessary to trim all of the fat before cooking. The fat bastes the meat as it cooks, keeping it tender and adding flavor. Trimming just the thickest parts of exterior fat can help the seasoning penetrate better.

Explaining the Role of Fat in Pork Shoulder

Fat serves several important purposes in slow cooked pork shoulder:

Basting – The fat melts and bastes the meat, keeping it moist and tender.
Flavor – Fat carries and imparts pork-y, savory flavor to the meat.
Texture – The softened fat turns gelatinous and lends a luscious mouthfeel.

Pork shoulder has a good balance of meat to fat, unlike a very fatty cut like pork belly. If all the fat were trimmed off, the pork would end up dry and lacking flavor when slow cooked.

Pros of Leaving the Fat on Pork Shoulder

Here are the main benefits to leaving the fat on pork shoulder when slow cooking:

More tender, moist meat – The fat bastes the meat and keeps it from drying out.

Better flavor – The fat imparts pork flavor into the meat.
Gelatinous texture – The melted fat takes on a soft, gel-like consistency.
Less waste – No need to trim off usable fat.

Easier prep – Skipping trimming saves time and work.

Many classic slow cooked pork shoulder recipes like pulled pork and carnitas rely on the fat to achieve the right texture. Leaving the fat on as it cooks down delivers meat that is succulent and full of flavor.

Cons of Leaving Fat on Pork Shoulder

Here are a few potential drawbacks to leaving all the fat on pork shoulder:

Excess greasiness – If the fat isn’t fully rendered, it can leave greasy pools of oil in the finished dish.
Fatty mouthfeel – Some may find the gelatinous fat unpleasantly fatty in texture.
Unhealthy – Pork shoulder has a high fat content to start with, keeping all the fat adds more saturated fat and cholesterol.

Messier prep – Un-trimmed fat is more likely to splatter grease if searing before slow cooking.

For most recipes, properly cooking the pork shoulder allows the fat to fully melt, render, and incorporate into the dish. But some people may find the fatty texture unappealing. And from a health perspective, pork shoulder is a high-fat cut to start with.

Should You Trim Any Fat from Pork Shoulder?

While most of the fat can be left on, there are a few trimming guidelines that can improve your end results:

Trim thick chunks of hard exterior fat – This allows seasoning and rubs to better penetrate the meat. Leave about 1/4 inch of fat.
Score the fat cap – Use a knife to cut shallow crosshatches in the fat cap. This allows melting fat to better permeate the meat.
Remove loose pieces – Trim any loose, dangling pieces of fat that look like they could easily fall off.

Following those tips allows the pork shoulder to cook evenly while getting the benefits of the fat.

How Much Fat to Trim

Experts generally recommend trimming just the bare minimum of fat from pork shoulder:

Trim exterior hard fat down to about 1/4 inch thick.

Leave interior fat marbling intact.
Remove any loose dangling pieces.
Trim just enough to expose the meat layer underneath the fat cap by scoring.

This minimal trimming is enough to make the pork shoulder more presentable and help seasoning penetrate, while still keeping ample fat for moisture and flavor.

Best Practices for Trimming Pork Shoulder

When trimming down pork shoulder, here are some tips to use proper technique:

Use a sharp boning or carving knife – A sharp edge makes clean cuts through fat and skin.

Chill the meat before trimming – Partially freezing helps firmer fat slice away more cleanly.
Cut against the grain of the fat – Slice perpendicular to the fat cap, not parallel.
Remove thick, hard masses – Leave softer, thinner areas of fat behind.

Cut off dangling pieces – Trim loose scraps so they don’t detach during cooking.

Proper knives and technique make the process quicker and prevent wasting unnecessary amounts of fat.

Trimming Tool Options

In addition to a good carving or boning knife, other tools can help trim pork shoulder:

Kitchen shears – Great for snipping off pieces of skin and fat.
Boning fork – Holds meat steady to trim.
Electric knife – Slices through fat more easily.

Use the right tools for the job to make the process easy.

How to Prepare Pork Shoulder After Trimming

Once any excess fat is trimmed, preparing the pork shoulder is simple:

Pat dry – Use paper towels to dry the surface.

Apply seasoning – Coat all over with spices, salt, pepper, etc.
Optional sear – Browning adds flavor.
Slow cook – Follow your recipe’s time and temp.

Any rub or seasoning will stick nicely to the trimmed meat. Searing to develop browned flavors is optional. Slow cook times will vary from 8-12 hours based on size.

Recipes Better Suited for Trimming Fat

While most pork shoulder recipes don’t require trimming, here are some where it is more advised:

Grilled pork shoulder – Excess fat can cause flare-ups.

Pork stew meat – Leaner meat works better.
Roasting – May help form a more uniform crust.

For saucier braises and shredable pulled pork, keeping the fat is usually ideal.

Conclusion

Trimming all of the fat off of pork shoulder before slow cooking results in drier, less flavorful meat. Leaving most of the fat helps keep pork shoulder moist and infuses it with rich, porky flavor. Only trim excess hard exterior fat to enhance presentation and seasoning. With the fat left on, pork shoulder cooks up succulent and delicious after hours of low, slow cooking. Follow proper trimming techniques for clean cuts and evenly cooked meat.