Q: Regarding Gretchen's Pulled Pork - I've made this before, and loved it, but can't

H

hallie-in-fla

Well-known member
remember a few details... I swear my memory has given up the ghost!

First, do you guys trim the VERY thick layer of fat(almost like a rind) off the pork shoulder before you do the rub and leave overnight. I seem to remember doing this, but can't recall if it was for the carnitas or pulled pork recipe.

Second: HOw much raw meat/person to you usually estimate? LIke 1/2 - 1/3 lb per person?

Thanks for your help - I'll be sure to append my recipe THIS time so I'll remember.

 
If you want me to answer. I leave the fat cap on. m

BBQ/pulled pork is not a low fat dish. However, you can take off what you want and if you are talking about hard lkin, yes remove that. MOST important is to cook it in the long time slow temp. That is the only thing that will give the meat the taste you want. Ask again, if I haven't answered what you want.

 
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