Do you cook pulled pork with fat on?

Do you keep the fat on when making pulled pork?

As it cooks, the flavorful juices and drippings infuse into the sauce, making it even more rich and tasty. Make sure to remove most of the fat that’s sitting on top so it doesn’t make the sauce too greasy. All of the liquid left in the vessel is then reduced until it becomes a thickened tomato-based barbecue sauce.

Should you remove fat from pork shoulder?

When it comes to barbecuing pork shoulder, you need to trim the surface fat to let the seasonings penetrate the meat, but leave enough to give the finished dish flavor. To do so, the website recommends first removing as much of the thick layer of fat that typically covers one side of a pork shoulder cut as possible.

Do you take the rind off for pulled pork?

Should the meat be skinless? Pork shoulder that’s due to be pulled should always be skinless to allow the flavours to permeate. You can ask your butcher to do this for you, but if you’re removing it yourself, don’t let the skin go to waste – roast it until crunchy and serve it on the side or as a snack.

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What do you do with the fat from pulled pork?

So baked beans and or chili are an excellent place to add the excess pork fat from the cap juices. 2. Another option to use pork fat cap extras for is any kind of sausage or jerky. It’s excellent to add the pork fat cap in the grinder with the sausage or jerky making process.

How much fat should I leave on a pork shoulder?

Trim off the excess “fat cap,” but leave a 1/8-inch-thick layer of fat to keep the meat moist during the long cooking process. Sprinkle on a few tablespoons of rub, spreading it evenly around the pork shoulder.

Do you cook pork shoulder skin side up or down?

You can put the shoulder in the smoker fat side up or down, I’ve had good results with either way of doing it. However in general you want the fat side up so the juices baste the meat while cooking.

How do you remove pork shoulder rind?

Turn the pork shoulder on its side and slide the knife under one edge of the skin. Cut along the length of the pork shoulder, pulling the skin away as you go. The job is easier if you have a sturdy pair of kitchen scissors. If you leave some of the skin in place, it can help to flavor the meat as it cooks.