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A customer told me my pork shoulder cuts were 'too neat' for proper pulled pork.
I started leaving more of the fat cap and connective tissue intact, and now the texture is way better after a long smoke, has anyone else gotten feedback that made you change a basic cut?
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eva_garcia562mo agoMost Upvoted
That comment about the pork being "too neat" would have made me defensive a few years ago. I was trained to trim everything up super clean, thinking that was the professional standard. Letting more fat and silver skin stay on the cut felt wrong, almost lazy. But trying it the messy way proved the customer was totally right. That extra stuff breaks down into the meat and keeps it from drying out. It changed my whole view on what a good prep job really is.
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