Pork Butt Fat Cap

JMCXL · April 2020

When cooking a pork butt (shoulder / picnic ) you leave the fat cap on or remove it before cooking. I have always left it on but I am hearing some remove it. Always like to learn something new. Please let me know your method...

dmchicago · April 2020

I trim down to a thin layer. Then lay fat cap (what's left of it) down.

SonVolt · April 2020

Removing the fat cap entirely seems excessive to me. #FatIsFlavor. You sure you're not confusing the skin? Some picnics are sold skin-on.

JMCXL · April 2020

SonVolt said:

Removing the fat cap entirely seems excessive to me. #FatIsFlavor. You sure you're not confusing the skin? Some picnics are sold skin-on.

I believe I used the wrong work, yes it a skin covering most of it. Some fat is always good but this is nothing you would eat. I left it on and removed once done with the cook (thinking it would help hold moisture in).

lkapigian · April 2020

I get rid of it and freez it for sausage making, IMO better bark less greasy Jus and there is plenty of fat within to not dry out.......but that's just me. I never trimmed now always do...

JMCXL · April 2020

lkapigian said:

I get rid of it and freez it for sausage making, IMO better bark less greasy Jus and there is plenty of fat within to not dry out.......but that's just me. I never trimmed now always do...

Thank you, trimming the skin off and leaving some fat for good flavor

shtgunal3 · April 2020

Completely remove

builderdawg · April 2020

Perfectly fine to remove. I generally trim it but leave a little fat, but I have removed it completely and the end product was good.

SmokeyPitt · April 2020

I trim it most of the way off. I don’t worry too much about getting every bit, but I find if it is too thick it doesn’t all render away and you end up loosing that bark.

YukonRon · April 2020

I try to trim off as much as I can and still place the fat side down. The roast contains enough fat to provide a quality cook, with excellent results.

JMCXL · April 2020

YukonRon said:

I try to trim off as much as I can and still place the fat side down. The roast contains enough fat to provide a quality cook, with excellent results.

Thanks Ron, Hope you and yours are safe and Healthy

Acn · April 2020

dmchicago said:

I trim down to a thin layer. Then lay fat cap (what's left of it) down.

This is the way to go.

thetrim · April 2020

I never removed it, and I never even thought about removing it. @YukonRon recent post where he removed it really made a lot of sense. I think I will remove it next time.

JustBuggin · April 2020

I remove most of it. If some stays that works but for the most part it goes. I prefer to have the rub directly on the pork versus the fat.

500 · April 2020

I would trim it but keep and cook it separately. Homemade pork rinds!

JustBuggin · April 2020

I would trim it but keep and cook it separately. Homemade pork rinds!

Oh I like that idea!

Pork Butt Fat Cap

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