park.adam•3mo agoMost Upvoted

Question about pork cuts for slow cooking

Customers often ask me for the best cut to use. I always say shoulder, but is there another one I should recommend instead?

3 comments

3 Comments

betty2133mo ago

Pork hocks are worth trying... they give soups a rich texture.

jakeh753mo ago

I get why people say that about the rich texture, but every time I've used pork hocks the soup just ends up with a greasy film on top. It's too much for me, even after skimming it. I tried it a few times and just gave up on them.

julia923mo ago

Oh I had that same problem! The trick is to chill the whole pot overnight so the fat hardens on top, then you can just lift it off in one piece. Makes a huge difference and you still get all that good flavor.