How to Cut and Debone a Whole Pork Shoulder

Set up your workspace before you begin. Place a large cutting board on a stable surface and have a sharp boning or chef’s knife, paper towels, and a bowl or tray ready for the separated cuts.

Remove the whole pork shoulder from its packaging over the sink and drain off any excess liquid. Pat the meat dry thoroughly with paper towels, then transfer it to the cutting board.

Position the pork shoulder skin-side down with the wider end facing away from you. Locate the shoulder bone by feeling for it and noting where it shows through at both ends.

Find the natural seam that runs along the bone. Use your fingers to gently pull the meat apart at that seam, then make short, careful cuts through the connective tissue to open it up.

Continue cutting along the length of the bone from the broad end toward the narrow end. Keep pulling the meat back as you work so the connective tissue stays under tension and is easier to slice cleanly.

As the roast opens up, the bone will become fully exposed. Cut around the curved shape of the bone until you can lift it slightly, then slide the tip of your knife underneath to free it from the surrounding meat.