Pulled Pork - Fat on Meat

Unknown · April 2007

I want to try one of the pulled pork recipes on the site. My butt roast is approx 3 1/2 pounds. It has a layer of fat on it which is at least an inch think. Should I leave all the fat on, some of it or trim most of it? Any advice, much appreciated.[p]Kelly Crichton

Unknown · April 2007

kelly crichton,
I'd leave the fat on. Once the cook is complete, it's alot easier to scrape it off.

Jonnio · April 2007

Also, a lot of it will render and help keep the meat moist (assuming you cook it fat side up)

Celtic Wolf · April 2007

kelly crichton,[p] Are you sure you have a Boston Butt, and not a pork roast?[p] 3.5 pounds and an inch of fat is not a lot of meat. That fat will be most of the weight. Pork Roast and Boston Butt need to be cooked somewhat different.[p]

Wise One · April 2007

kelly crichton, my wife cannot stand fat in her pulled pork. I never cut any off and when I pull it, what fat is left easily pulls out to give pure lean pulled pork. She loves it.

Wise One · April 2007

Celtic Wolf, good catch. You're right. That does sound a bit suspect.

Chef Arnoldi · April 2007

sounds like you have a picnic not boston butt, remove most of that fat

fishlessman · April 2007

kelly crichton,
thats too small if it really is a butt, after pulling you might only get a pound of meat from it shrinking and removing all the fat. you need to find a butt atleast 7 pounds boneless to make the cook worth it. bigger with the bone.

Sundown · April 2007

kelly crichton,[p]Sounds like you have a pork roast. A Boston Butt or Picnic shoulder is what you cook to get pulled pork. A roast cooked low and slow could end up nasty. Double check what you have.

Pulled Pork - Fat on Meat

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