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

[DameDiazepamTheDramaQueen]

Yes I do.

Lovely,thank you! Any other tips?

No, because it adds flavour

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

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

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

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?

Ben? I mean OVEN

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

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 recipe

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.

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.

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.

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.

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.

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.

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

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.

Thanks for that tip