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Pulled Pork Q

  • k
  • Kate Jan 7, 2005 07:46 AM
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I'm making pulled pork for the first time today. I bought a shoulder roast. I unrolled it, and there's a very large thick piece of fat/sinew that runs alone one side of about half of it. Do I need to trim this off before I cook it? Thanks.

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  1. k
    King of Northern Blvd.

    I take the skin off and if done correctly everything else should melt away....

    5 Replies
    1. re: King of Northern Blvd.

      Why take the skin off? Roasted pork skin is delicious!

      1. re: Ilaine
        k
        King of northern Blvd.

        Roasted fine, smoked not so fine.

        1. re: King of northern Blvd.
          j
          Jim Washburn

          I suggest you leave the skin on. It will keep the meat juicier. After the meat is completely cooked, build up the fire good and hot and turn the shoulder skin side down directly over the coals. The skin will blister and get nice and crisp. Chop up the crisp skin and mix it with the pulled meat.

          Jim

          1. re: Jim Washburn
            k
            King of Northern Blvd.

            Will try next time...thanks for suggestion.

        2. re: Ilaine

          My take on the skin-on-skin-off debate is that you take the skin off. This way you allow for better marinading and better crisping of meat, ie, more flavor all around. If you want crackling, do it separately. Best of both world.

      2. Assuming you are smoking it low and slow, the rat should render and helps in basting the other meat.

        2 Replies
        1. re: Dax

          MMMM. Rendered rat. That's soooo chowhoundish!

          1. re: Ellen

            ...tastes like Guinea pig! :oD

        2. Leave the fat. These days, actual pork meat is very lean. As others have posted, the fat will render, which will be good for the meat.

          Whatever is left after cooking, if it's too much, remove that.

          What recipe are you using?

          1. My wife and I have developed a pulled pork recipe during our long time together (almost 45 years). We buy a pork shoulder weighing between 8 and 10 pounds, bone in, and with skin partially covering the meat. It usually costs about $0.89/pound. Until recently, we had a 40-year-old original-equipment electric oven with the timing devices kaput. We would put the pork shoulder on a rack in an old-fashioned enamel roasting pan. Since we did not like to leave the house if something was in the oven, the roasting started at about 11 p.m. just before going to bed, and ended around 7 a.m. The roasting temperature of the oven was around 275 degree F. The roasting pan was covered.

            The cracklin's were discarded after allowing the roast to cool because I have a cholesterol problem. The meat easily came off the bone. Excess fat was discarded, and meat was pulled.

            Now comes the best part. We bathed the pulled pork in homemade BBQ sauce before making sanwiches using Kaiser rolls.

            I've given these instruction to a lot of my friends for their preparation when having large family gatherings. Always got good reviews.

            1. Sometimes this is like playing telephone lol. If it is a rather unusually large piece of FAT, I would trim it but leave some. Skin definitely leave on. I take mine off sometimes,at the end, just to get the the fat that is under the skin and let that melt away a bit. Lucky you, enjoy!

              1. I think the most important thing here is to ask how, exactly, you are going to cook it. You say BBQ, but lots on this board have been giving recipes for "bbq" in a crock pot, etc.

                If you are going to cook it low and slow out on your back porch in a smoker, I'd take the skin off. One of the great things about pulled pork is the "bark", which in q terms is the great dark carmelized outside resulting from the rub and meat being cooked. If half is covered in that thick fat cap, you get far less bark. And bark = great flavor.

                Also, if you are smoking it, that thick skin prevents the smoke from penetrating.

                Also, pork shoulder is very fatty (a good thing). You don't need extra basting... low and slow smoking means that you are basting from the inside out.

                now, if you are plannign on doing it in the oven and not smoking it, that may be a completely different answer. for example, if you go polynesian style, you can slowly roast it and the skin turns into great crackling.

                However, if you are really going to barbecue, then I'd take the skin off. you get more smoke and more bark. good things.

                good luck.