Whether to leave the fat cap on pork shoulder when cooking it in a slow cooker is a common question many home cooks have. The fat cap is the thick layer of fat on one side of the pork shoulder. While some people insist that leaving it on enriches the flavor, others argue that it should be trimmed off. There are good arguments on both sides, so what is the right approach?
The purpose of the fat cap
First, it helps to understand why pork shoulder has such a large fat cap in the first place. This fat serves several important purposes for the pig:
- Insulation – It helps keep the pig warm.
- Protection – It cushions and protects the muscles.
- Flavor – It bastes the meat during cooking and provides juiciness.
So when it comes to cooking pork shoulder, that fat cap can provide some major benefits in terms of moisture, tenderness and flavor. Many chefs and barbecue experts advise leaving it on for those reasons. But it’s not quite so straightforward when using a slow cooker.
Potential pros of leaving the fat cap on
Here are some of the main benefits that could result from leaving the fat cap intact on pork shoulder when slow cooking it:
- Adds moisture – The fat melts and bastes the meat, keeping it tender and juicy.
- Enhances flavor – The fat renders slowly, releasing porky flavor into the surrounding meat.
- Aids breakdown of connective tissue – The low moist heat helps break down the tough collagen.
- Provides insulation – The fat protects the meat from drying out during the long cook time.
Many cooks and chefs argue these benefits outweigh any downsides. When pork shoulder is cooked low and slow, that fat has plenty of time to melt and penetrate all through the meat.
Potential cons of leaving the fat cap on
However, there are also some potential drawbacks to leaving all that fat in place:
- Excess greasiness – All that melted fat needs somewhere to go. It could make the finished dish overly greasy.
- Safety hazard – Blobs of fat floating in the cooking liquid could be a choking risk.
- Fatty texture – biting into wads of soft fat is unappealing for some people.
- Nutritional concerns – Pork shoulder is already high in saturated fat and calories.
Many health-conscious cooks prefer to trim off some or all of the fat cap to limit those concerns. But it’s worth keeping in mind that much of the fat will melt away during the long cooking process anyway.
Compromise options for the fat cap
For many home cooks, the best solution is a compromise: leave some of the fat cap intact for flavor and moisture, but trim off any excess.
Here are some suggested approaches:
- Trim the fat cap down to about 1/4 inch thick.
- Score the fat cap in a criss-cross pattern to allow melting.
- Leave just a portion of the fat cap over the thickest part of the shoulder.
- Buy pre-trimmed pork shoulder with some fat cap left on.
That allows you to get some of the benefits of the fat cap while minimizing any drawbacks. The pork shoulder will still end up wonderfully moist and flavorful.
How to trim the fat cap
If you do opt to remove or reduce the fat cap, here is a simple process:
- Place the pork shoulder skin/fat side up on a cutting board.
- Using a sharp knife, slice off the thickest layers of fat, leaving about 1/4 inch.
- If desired, score the remaining fat cap in a crisscross pattern.
- Trim off any loose pieces of fat as needed.
Be sure to dispose of the excess fat properly instead of putting it down the garbage disposal where it could clog drains. Some additional fat can be left on if it helps you feel better about keeping flavor and moisture.
Seasoning under the fat cap
One good argument for keeping a portion of the fat cap intact is that it allows you to add seasoning under it:
- Lift the fat cap slightly without detaching it completely.
- Rub the seasoning blend directly onto the meat underneath.
- Press the fat cap back down and pat to adhere.
As the fat cap melts, those seasonings directly flavor the pork shoulder. Try garlic powder, onion powder, paprika, cayenne, salt and pepper.
How to cook pork shoulder in a slow cooker
Once you’ve decided on the fate of the fat cap, cooking pork shoulder in the slow cooker couldn’t be easier:
- Trim fat cap if desired.
- Season the pork shoulder all over.
- Place in slow cooker and add any other ingredients.
- Cover and cook on low for 8-10 hours.
- Remove pork, shred with forks and serve.
The long cooking time allows the connective tissue to break down into succulent meat that shreds easily. Here are some recommended flavorful accompaniments to cook with the pork shoulder:
- Diced onions
- Chicken or vegetable broth
- Chili sauce or salsa
- BBQ sauce
- Apple cider vinegar
- Chopped garlic
Experiment with spice rubs and various liquids to infuse amazing flavor into pulled pork. The possibilities are endless!
Serving suggestions for pork shoulder
Pulled pork cooked in a slow cooker has many versatile uses. Here are just some serving ideas:
- Pulled pork sandwiches with BBQ sauce and coleslaw
- Tacos or burritos with warm tortillas
- Nachos topped with shredded pork and cheese
- Por style rice bowls
- Stuffed potatoes or peppers
- Savory breakfast hashes or omelets
Get creative with how you use the tender, juicy pulled pork in recipes! It also freezes very well for quick future meals.
Conclusion
Whether to leave the fat cap on pork shoulder when slow cooking comes down to personal preference. Many experts do recommend keeping at least a portion for maximum moisture and flavor. But trimming off any excess fat helps avoid greasiness and safety issues. Aim for a compromise by leaving about 1/4 inch or by scoring the fat cap before cooking. Season the pork and add flavorful liquids to the slow cooker. After 8-10 hours, you’ll be rewarded with incredibly tender and delicious pulled pork!