By cooking the pork’s butt fat cap siding up, you assume that you have greased the meat entirely with oil. Cooks assume that the fat will penetrate into the meats inside. However, according to the New York Times bestseller Meathead Goldwyn, it is impossible for the oil to reach the insides of the meat.
Hereof,Do you remove the bark from pulled pork?
The meat should naturally separate along the grain of the meat fibers. You can remove the delicious pork bark during this step and save it to the side, or you can mix it in with the rest of your pulled pork. Once you have a nice pile of meat chunks it’s time to shred.
Subsequently, question is,Do you cook pork shoulder with the fat side up?
You do not need to remove all of the fat, and you should be careful not to trim too much, so you do not remove any of the meat below. Some people will only cook their pork shoulder with the fat cap facing up. The main reason for doing so is they swear it allows the fat to baste the meat as it renders away.
Keeping this in consideration,Why do you cook pork butt with the Fat Cap down?
The main reason for cooking with the fat cap down is many people feel doing so allows the fat cap to act as insulation, protecting the meat from the direct heat and will keep the meat from drying out. Also having the meat side up allows a better bark to form, without the impressions of it resting on the grill grates.
Do you have to shred pulled pork before eating?
As your meat cools, the shreds congeal together. If you’re planning on eating your pulled pork over several days, you might want to save some of the chunks to shred later. It’s a lot easier to reheat a slab of smoked pork and pull it fresh, right before you serve it.