Jump to content

Pulled pork


Recommended Posts

Every time I do pulled pork it’s always great...But the rind is always virtually inedible! Do you guys remove the tough outer rind Before prep ? when I see these guys on instagram they just seem to pull right through it , but I suspect they remove it? At the same time I’m worried removing it will dry the meat out 

cheers

Link to post
Share on other sites

Remove the rind yes. Depending on how fatty it is beneath you might want to trim it down a bit but not essential.

Shoulder will have enough fat in it to keep it moist, the rind will just go flabby at low smoking temps. Save it to make crackling.

  • Like 1
Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
×
  • Create New...