cruzmisl Posted June 29, 2009 Report Share Posted June 29, 2009 Yeah don't laugh, I'm serious. Pork shoulder is a very fatty hunk of critter but when I am watching my fat intake I need something besides chicken which got me thinking. When I do my shoulders they are on the heat for 12hrs or so. I hand pull them discarding as much of the sinew and fat as I can. I usually only end up with nice hunks of meat with no fat mixed in. Anyone know what the fat percentage would be for pulled pork? Surely once you throw it on a bun with some BBQ sauce all bets are off but is it reasonably lean enough to eat plain and still maintain a low fat diet? Joe Quote Link to comment Share on other sites More sharing options...
jdbower Posted June 29, 2009 Report Share Posted June 29, 2009 I've used a pork loin which is much less fatty but it's a very different texture than the shoulder I've done (I happen to like it a bit better). Sticking with a vinegar based sauce you should still be in the low fat category, but then you should still watch your carbs (go bunless? cut down the sugar?). Of course, the more fat you remove during the pulling process the better. I tend to trim out a lot during that time as well. Quote Link to comment Share on other sites More sharing options...
bryan Posted June 29, 2009 Report Share Posted June 29, 2009 jdbower "]I've used a pork loin which is much less fatty but it's a very different texture than the shoulder I've done" Could this be made to work with the loin? (insert through cuts, injection etc) http://www.sausagemaker.com/index.asp?P ... rodID=1378 Quote Link to comment Share on other sites More sharing options...
jdbower Posted June 29, 2009 Report Share Posted June 29, 2009 Interesting product! I don't see why it couldn't be used, assuming it has the texture of Crisco you may be better off smearing some on the top before the cook and then mixing a bit more in after you pull it but when the meat's still hot enough to melt it. Personally I tend to like less fatty textures to my meat so I don't think it's something I'd try, but it could help turn pork loin into something a bit closer to a shoulder for some. Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted June 30, 2009 Report Share Posted June 30, 2009 Hey Joe - How about moving past the pulled pork (although I do agree that a loin may be your answer) and getting on the Chuck Roll? I did a 14 pound chuck roll from Costco for my nephews graduation party. It was a big hit and we removed virtually no fat from the chuck roll when we pulled it for sandwiches. Just a thought! Wayne Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted June 30, 2009 Report Share Posted June 30, 2009 I agree that the chuck roll is less greasy than a butt when pulled. Im amazed that you didnt have any chunks of fat in the middle of it that you needed to discard, since mine had a big layer of it running between a couple of the muscles, but the meat itself was tender and awesome. viewtopic.php?t=2476&highlight=chuck+roll Quote Link to comment Share on other sites More sharing options...
cruzmisl Posted June 30, 2009 Author Report Share Posted June 30, 2009 I should give it a try. I'm just sooo tired of chicken that I thought pulled pork would be a good option. I'll give the chuck roll a go though and see how I make out. Quote Link to comment Share on other sites More sharing options...
bryan Posted June 30, 2009 Report Share Posted June 30, 2009 Check this out. viewtopic.php?t=1826&highlight=fatties Quote Link to comment Share on other sites More sharing options...
