Cooking pork shoulder can seem intimidating for many home cooks. One of the main questions that comes up is whether you should cook a pork shoulder fat side up or fat side down. There are good arguments on both sides of this debate, so let’s take a closer look at the pros and cons of each method.
Quick Answer
The quick answer is that most experts recommend cooking a pork shoulder fat side up. This allows the fat to baste the meat as it renders and keeps the pork moist. Cooking fat side down can cause the meat to dry out.
Why Cook Pork Shoulder Fat Side Up?
Here are some of the main benefits of cooking a pork shoulder fat side up:
- Allows fat to baste the meat – As the fat renders, it drips down through the meat, keeping it moist and adding flavor.
- Prevents drying out – With the fat on top, it acts as a barrier against the dry heat of the oven or grill, preventing the delicate meat below from drying out.
- Maximizes smoke absorption – Any smoke or seasoning applied to the meat will stick to the fat cap as it melts, bringing that flavor deeper into the pork.
- Easier temperature regulation – The fat insulates the meat, allowing for more even cooking throughout.
Most experts, including celebrity chefs like Gordon Ramsay, recommend cooking pork shoulder fat side up for these reasons. The fat cap essentially does the basting for you!
Why Some People Cook Fat Side Down
While less common, there are some reasons why people may opt to cook pork shoulder fat side down:
- Makes basting easier – With the fat on the bottom, any liquids added for basting will run over the meat instead of just the fat cap.
- Creates crispy skin – Direct heat on the fat cap can help render it out fully and achieve a crispy pork rind on the outside.
- Prevents greasy result – Some feel fat side down prevents too much grease from accumulating on top of the meat.
Those who cook pork shoulder fat side down feel that it allows them to better control the basting and get a nice crust on the meat. It really comes down to personal preference.
Should You Flip It Over?
Some people recommend starting the pork shoulder fat side down to help render the fat and crisp up the skin. Then, partway through, they flip the pork over so the remainder of the cook is fat side up for basting.
This lets you get the benefits of both methods. However, flipping risks cooling the meat too much and drying it out. Most experts recommend picking one orientation and leaving the pork alone as it cooks for best results.
How the Experts Do It
To settle this debate, let’s look at how some authority figures in the world of barbecue cook their pork shoulder:
| Expert | Fat Side Up or Down? |
|---|---|
| Aaron Franklin | Fat side up |
| Myron Mixon | Fat side up |
| Steven Raichlen | Fat side up |
You can see that the biggest names in BBQ unanimously agree that cooking pork shoulder fat side up is best. Their expertise provides strong evidence for this method.
Tips for Cooking Pork Shoulder
Here are some additional tips for cooking pork shoulder perfectly every time:
- Use bone-in pork shoulder for the most flavor and moisture.
- Rub the meat all over with a spice rub the day before for added flavor.
- Cook low and slow at 225-250°F until fork tender and an internal temp of 195°F.
- Add smoke throughout for extra flavor using wood chips/chunks.
- Let rest at least 30 minutes before pulling or slicing for juicy meat.
- Save the fatty drippings to mix into BBQ sauce or baked beans.
Best Woods for Smoking
For the smoke flavor, opt for milder fruit woods like apple, cherry, or pecan to complement the pork:
- Apple – mild, fruity sweetness
- Cherry – mellow, slightly tangy
- Pecan – rich, nutty notes
Serving Suggestions
Pulled pork shoulder shines when served:
- On buns with BBQ sauce for classic sandwiches
- Over cornbread as an entree
- In tacos or burritos with slaw and salsa
- On nachos or baked potatoes as a topping
- In omelets, breakfast hashes, or biscuit sandwiches
Conclusion
While there are merits to both techniques, cooking pork shoulder fat side up is the best method according to most pitmasters. With the fat on top, you get automatic basting, better moisture retention, and pork that is less likely to dry out.
Use a low, indirect heat around 250°F and let the pork cook patiently until fall apart tender. Add smoke throughout for flavor and make sure to let the meat rest before serving. Done right, pork shoulder makes for amazing pulled pork perfect for piling high on sandwiches and more.
Now that you know how to cook pork shoulder like the pros, you can achieve mouthwatering BBQ pork right in your own backyard.