@johnnyd said:

I just acquired a pork shoulder. How thoroughly should I trim the fat? Leave it all on, take it all off, just leave a little?

This depends on cooking method, but I never trim any of it. Pork fat has a melting point (obviously) and it just happens to pair quite well with the meat it is connected to

If you cook it long enough (and fwiw, it's easier to 'undercook' a pork shoulder at low temps -i.e.,200-250- with the amount of fat/connective tissue available. If it's not falling apart and basically melting when pulled, you didn't cook it long enough) the good stuff will separate from the fat/sinew. I either smoke it or make what amounts to pig confit in the crock pot.

Using Dan's method, you may want to trim it to get more 'meat browning' on the sear vs. just searing fat.