TIL that leaving more fat on the pork shoulder improved my pulled pork

I used to trim pork shoulder down to almost no fat before smoking. Thought it made the meat healthier and less greasy. After a slow day, I tried leaving a thicker fat cap on one batch. The result was much juicier and had better flavor. Now I do it for all my shoulders and customers love it.

3 comments

3 Comments

leo_fisher3d ago

Honestly I still trim mine pretty close. I find if you leave too much fat it doesn't all render down and you get weird chewy bits in the finished pork. A thin layer is plenty for keeping it moist.

emma_dixon703d ago

Low and slow smoking changes everything, but I keep a good half inch for flavor.

smith.anna2d ago

Just realized my last pork butt probably looked like it was wearing a fat belt I forgot to take off. How do you know when you've trimmed enough?