How to Trim a Pork Shoulder Fat Cap

If you want a pork shoulder that feels less greasy, trimming part of the fat cap first can help. This is a prep step before marinating and roasting.

By Manny Michael

10 minutes

Sauce/Seasoning

American

Ingredients

• Pork shoulder (bone-in or boneless)
• Paper towels (for grip and cleanup)

Instructions

1. Place pork shoulder on a stable cutting board.
2. Pat dry with paper towels to prevent slipping.
3. Using a sharp knife, carefully lift an edge of the fat cap.
4. Slice away sections of fat in thin layers, taking your time.
5. Leave a little fat if you want flavor and moisture.
6. Clean the area and wash hands thoroughly.