@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?

I would leave it all on. Dan's Ragu method is good, there's no reason to remove any fat as it adds flavor to the meat while cooking and can be picked out later. My only recommendation would be to lower the oven temp and cook longer and slower. It's only going to make it better. The only absolute when cooking pork shoulder: initially sear all sides in a high-heat oil (I typically use grapeseed) then cook it low and slow. The searing helps lock in all the juices while it is cooking and makes the end product much more moist.

Just my on cooking the hallowed pork shoulder, I sear it on all sides, place it in a dutch oven in an oven pre-heated to 200 and cook it for 6 hours, rotating it every hour or so to a different side. It's pretty easy, just necessitates being present. Check it often after 5 or so hours, I look for 195F interior temperature, or basically when it begins to pull apart fairly easily with a couple forks. If you get to that point, it's ready