Check for any bone fragments and brush away with damp paper towel or trim off if needed.
Trim away any ‘dangly’ pieces of meat, fat, exposed veins or connective tissue.
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.
When trimming try to keep a thin layer of fat covering the meat, without cutting into the flesh too much.
Now your pork shoulder is ready to be seasoned and cooked low and slow for 8 to 10 hours.