I got a great deal on Pork Picnic Shoulder and will be having a group over so I decided to do some pulled pork from the shoulders. They have a significant layer of fat. I am thinking of cutting the fat off so I will get more bark. The fat will not go to waist as I will use it in sausage.
Is it wise to leave the fat on to keep the pulled pork moist or am I OK to remove it to increase the amount of bark?
Thanks for any help.
Disco
Is it wise to leave the fat on to keep the pulled pork moist or am I OK to remove it to increase the amount of bark?
Thanks for any help.
Disco