British BBQ Society Forums

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

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

Agree with Dave.

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

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.