Paolo Posted September 6, 2020 Share Posted September 6, 2020 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 Quote Link to comment Share on other sites More sharing options...
tedmus Posted September 7, 2020 Share Posted September 7, 2020 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. 1 Quote Link to comment Share on other sites More sharing options...
Paolo Posted September 7, 2020 Author Share Posted September 7, 2020 Cheers that’s what I thought 👍 Quote Link to comment Share on other sites More sharing options...
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