Trimming Bone-In Pork Shoulder
(Pork Butt/ Boston Butt)
Step One
Check for any bone fragments and brush away with damp paper towel or trim off if needed.
Step Two
Trim away any ‘dangly’ pieces of meat, fat, exposed veins or connective tissue.
Step Three
Trim the top thick fat cap to approximately 3mm thick. It is best to do this with a sharp filleting knife and when the roast is cold out of the refrigerator.
Step Four
When trimming try to keep a thin layer of fat covering the meat, without cutting into the flesh too much.
Step Five
Now your pork shoulder is ready to be seasoned and cooked low and slow for 8 to 10 hours.
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