If you do pulled pork in the SC do you remove the fat first?

(20 Posts)
DameDiazepamTheDramaQueen Sun 21-Jun-15 10:34:15

smile

AspieAndNT Sun 21-Jun-15 10:53:27

Yes I do.

DameDiazepamTheDramaQueen Sun 21-Jun-15 10:54:52

Lovely,thank you! Any other tips?

IHaveBrilloHair Sun 21-Jun-15 13:01:45

No, because it adds flavour

StUmbrageinSkelt Sun 21-Jun-15 13:11:49

No because you need the fat to keep the pork moist. Remove it after cooking but no way before cooking.

Rainicorn Sun 21-Jun-15 13:13:15

Another no. Adds to the flavour and keeps it moist.

gamerchick Sun 21-Jun-15 13:19:06

Nope for as above. Fats important while its cooking imo.

DameDiazepamTheDramaQueen Sun 21-Jun-15 13:29:32

I can understand it in the Ben as it will go nice and crispy but won't it just go horrible and flabby in the SC?

DameDiazepamTheDramaQueen Sun 21-Jun-15 13:29:55

Ben? I mean OVEN

IHaveBrilloHair Sun 21-Jun-15 13:32:31

You don't have to eat it, but I have had success taking it off, drying it and then deep frying.

DameDiazepamTheDramaQueen Sun 21-Jun-15 13:33:42

I was thinking along the lines of removing it then crisping it up in the oven on its on.

Oh the angst of a new recipewink

GunShotResidue Sun 21-Jun-15 13:34:09

I've done it both ways and didn't really notice a difference, although I do smother it in a homemade bbq sauce that's quite strong! I put chicken stock in whilst cooking so it isn't dry either way.

DameDiazepamTheDramaQueen Sun 21-Jun-15 13:36:24

Okidoke, I was planning on a bit of stock and sauce too. Ds is desperate for me to cook it, I don't fancy it at ALL.

MinesAPintOfTea Sun 21-Jun-15 13:46:02

I sometimes crisp it in the oven whilst the meat is resting. It only needs a short while if its already hot. You need the fat to keep the meat moist.

No significant amount of stock though, I just throw in a couple of tablespoons of juice/herbs.

MinesAPintOfTea Sun 21-Jun-15 13:46:05

I sometimes crisp it in the oven whilst the meat is resting. It only needs a short while if its already hot. You need the fat to keep the meat moist.

No significant amount of stock though, I just throw in a couple of tablespoons of juice/herbs.

RipMacWinkle Sun 21-Jun-15 14:09:15

I cooked mine with fat on but then removed it when I took the meat out to shred. Then I put the shredded meat back in for a while.

mistymeanour Mon 22-Jun-15 09:17:43

I cook it with he fat on - you need the fat to "melt" in order for the meat to become really succulent. I take any residual fat off and fork through and then put it in the oven for 10 minutes to dry out a little bit and get some bits to crisp up.

DameDiazepamTheDramaQueen Mon 22-Jun-15 11:13:29

It's in the SC, fat on and will report back latergrin

RealHuman Mon 22-Jun-15 11:19:21

My tip is to never see anyone dissecting a human hand. I haven't been able to face pulled pork since I watched Your Inner Fish. shock

DameDiazepamTheDramaQueen Mon 22-Jun-15 11:20:02

Thanks for that tipgrin

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