Say I have something like a pork shoulder that I want to serve whole, with the layer of fat nicely browned under the broiler, but the fat is much thicker than I'd actually like to serve. How can I trim it down to a layer of the desired thickness without leaving it obviously uneven, so that it'll cook evenly and look good? I know to use a good sharp knife, but beyond that are there techniques that'll help out?
This may sound ridiculous, but I cook the meat to about half-done before I trim it. Then just use a filleting knife, the same one I use for fish, and I insert toothpicks to the depth where they encounter solid meat, so I can judge how thick the fat is. Then I just fillet the fat off, using the toothpicks as a depth guide and removing them as i go, and I peel the sliced fat back with a fork. You should be able to get it all off in one sheet.