Got a whole pallet of pork shoulders in from a farm upstate that were way too lean

We had to figure out how to handle them for a big catering order we already sold. Ended up grinding most of it for sausage to keep it from drying out, which saved the job but cut into our time. What's your go-to fix when you get a cut that's just not right for its usual use?

2 comments

2 Comments

grantl941mo ago

Man, I used to just power through and cook it the normal way. Wasting a whole batch of dry pulled pork taught me to pivot fast, just like you did. Grinding for sausage is a solid save.

anna_hill1mo ago

Exactly! That kind of kitchen disaster forces you to get creative. I've turned overcooked chicken into a decent chicken salad with lots of mayo and celery. Tough beef roast? Chop it super fine for killer tacos or fried rice. It's all about not letting a mistake go to waste.