Trimming Bone-In Pork Shoulder (Pork Butt/ Boston Butt) | Roasts | Weber BBQ
android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube scroll-indicator-fire scroll-indicator-arrow scroll-indicator-arrow scroll-indicator-arrow

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.

Trimming Pork Step1A
Trimming Pork Step1B
Trimming Pork Step1C

Step Two

Trim away any ‘dangly’ pieces of meat, fat, exposed veins or connective tissue.

Trimming Pork Step2A
Trimming Pork Step2B
Trimming Pork Step2C

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.

Trimming Pork Step3A
Trimming Pork Step3B

Step Four

When trimming try to keep a thin layer of fat covering the meat, without cutting into the flesh too much.

Trimming Pork Step4A
Trimming Pork Step4B

Step Five

Now your pork shoulder is ready to be seasoned and cooked low and slow for 8 to 10 hours.

Trimming Pork Step5A
Trimming Pork Step5B

Let's Gear up Recommended Tools