Quick Answer
The best way to put fat on a pork shoulder before roasting is with the fat cap facing up. This allows the fat to baste the meat as it renders and keeps the pork moist. Placing the fat cap down can cause the meat to dry out.
Detailed Explanation
When roasting a pork shoulder, also known as a Boston butt or pork butt, one of the first decisions is which way to place the fat cap. The fat cap is the thick layer of fat on one side of the pork shoulder. Pork shoulder has a good amount of connective tissue and fat marbled throughout which helps keep the meat moist during cooking. But the fat cap provides additional fat to baste the meat.
There are two options when placing the pork shoulder in a roasting pan:
Fat Side Up
Placing the pork shoulder with the fat cap facing up allows the fat to melt and baste the meat as it cooks. The rendering fat will drip down over the sides and bottom of the pork, helping to keep it moist and adding flavor. Any seasonings applied to the fat cap will get distributed over the meat as well.
Positioning the fat up takes advantage of the natural basting ability of the fat cap. The fat will also collect in the bottom of the pan as it renders and keep the pork from drying out.
Fat Side Down
Putting the pork shoulder in the pan with the fat cap facing down can seem like a sensible option. The meat would be cooking in its own fat, right?
However, the fat doesn’t render and baste the meat as effectively when it’s facing down. Gravity pulls the melting fat away from the meat rather than towards it. The meat on top can end up drier without the basting benefits of the fat.
Moisture evaporating from the exposed meat surface as it cooks can also cause it to dry out faster when the fat cap isn’t protecting the top. Any seasoning on the meat will just sink to the bottom of the pan rather than getting evenly distributed.
Should You Score the Fat Cap?
Scoring the fat cap by cutting shallow crosshatches into the fat can help it render more evenly whether its placed fat up or down. This allows heat to penetrate into thicker parts of the fat.
Scoring is recommended if the fat cap is very thick. But take care not to cut completely through the fat into the meat which would cause moisture loss.
How to Cook a Pork Shoulder
Here are some general guidelines for roasting pork shoulder with the best results:
1. Season the Meat
Rub the pork shoulder all over with seasoning. Try a simple blend of salt, pepper, garlic powder, paprika, and brown sugar. Getting seasoning over and under the fat cap will provide great flavor.
2. Place Fat Side Up
Put the pork in a roasting pan with the fat cap facing upwards. The fat will baste the meat as it cooks. A roasting rack can help airflow around the meat.
3. Cook at 300°F
Cook the pork at a low temperature, around 300°F. This allows time for the collagen in the pork shoulder to break down into gelatin, keeping the meat tender and juicy.
4. Cook to Internal Temp of 195°F – 205°F
Use an instant read thermometer to determine when the pork shoulder is done. Cook it to an internal temperature between 195°F – 205°F to make sure the meat is fall-apart tender.
5. Rest and Slice
Oncecooked, remove the pork from the oven and let rest for 30 minutes. Then slice and serve, making sure to get plenty of those delicious pan juices.
Tips for Maximizing Juiciness
Beyond proper fat placement, here are some additional tips for keeping pork shoulder as moist as possible:
- Trim excess fat before cooking but leave the fat cap intact. Some fat is good but large thick areas can prevent heat from reaching the meat.
- Cook at a low temperature (300°F) over a longer time rather than hot and fast.
- Use a meat thermometer and don’t overcook. Pull it out at 195°-205°F.
- Let the pork rest for at least 30 minutes before slicing to allow juices to redistribute.
- Save the pan drippings to stir back in with any sliced or pulled meat.
Fat Up or Down – Which Do Chefs Recommend?
Professional chefs and cooking experts typically recommend placing the pork shoulder fat side up when roasting:
| Chef/Expert | Fat Up or Down Recommendation |
|---|---|
| America’s Test Kitchen | Fat up, scored |
| Adam Perry Lang | Fat up |
| Francis Mallmann | Fat up |
| Andrew Zimmern | Fat up |
| Chris Kimball | Fat up |
As these examples show, cooking experts largely favor starting pork shoulder roasts and Boston butts with the fat side facing upwards to take advantage of its natural basting.
Comparison of Fat Up Versus Fat Down
Here is a direct side-by-side comparison of pork shoulder roasts cooked fat side up or down:
| Fat Up | Fat Down | |
|---|---|---|
| Fat Rendering | Drips down over meat | Runs along bottom of pan |
| Basting | Fat bastes the meat | No basting occurs |
| Moisture | Stays juicy | Can dry out |
| Flavor | Full flavor | Less seasoned flavor |
| Recommended? | Yes | No |
Conclusion
The fat cap on a pork shoulder helps keep the meat moist and flavorful as it cooks. Placing the pork roast or Boston butt fat side up allows for proper basting while fat side down can lead to drying out.
Scoring the fat cap can help rendering but take care not to cut into the meat. Cook the pork at around 300°F to an internal temperature of 195-205°F monitored with a meat thermometer. Let it rest before slicing and serve with the collected pan juices.
Following these tips will result in a tender, juicy pork shoulder with great texture and flavor every time. When roasting pork, for best results, put the fat cap up.