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A customer in Boise told me my pork shoulder trim was too aggressive
He pointed out I was leaving almost no fat cap, which he needed for his pulled pork recipe. I started leaving a quarter inch of fat on all my shoulders after that, and the feedback has been great. What's a piece of customer advice that actually improved your work?
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elizabetha924mo ago
Oh man, I feel this one so much. I used to trim pork shoulders the same way, thinking I was being precise and helpful. A customer finally told me they wanted more fat for moisture and flavor, and I felt like a dummy for not realizing it sooner. Since I started leaving a bit more on, people have been way happier, and honestly the meat cooks better too. Your Boise customer did you a real solid.
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cameron_chen6mo ago
Leaving a quarter inch of fat" is smart, I definitely learned that the hard way too. I used to trim everything super lean thinking I was doing people a favor. Turns out I was just making dry pork and wasting my own time.
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kai_brown236mo ago
Right? Who knew fat was the good guy. I had the same exact lightbulb moment with brisket.
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