kel_be Posted April 22, 2014 Share Posted April 22, 2014 Tomorrow night I'm going to create Puerco Pibil from here and it calls for trimming excess fat. My pork shoulder is pasture raised and from a Meat Share/CSA. Do I still have to trim it? Link to comment Share on other sites More sharing options...
homerfrizzell Posted April 22, 2014 Share Posted April 22, 2014 I'd send her an email. If she advises cutting it off you'll still have some nice fat for cooking. Link to comment Share on other sites More sharing options...
jent103 Posted April 22, 2014 Share Posted April 22, 2014 I'd cut it off but render the extra fat. That way your dish isn't too fatty but you're not wasting the good stuff! Link to comment Share on other sites More sharing options...
GlennR Posted April 22, 2014 Share Posted April 22, 2014 Trim it if you don't like the excess fat; otherwise, keep it. Depends on your preference. Since it's pasture raised and (I presume) fed with the good stuff, there shouldn't be the toxins in the fat that factory-raised pigs have. Link to comment Share on other sites More sharing options...
kel_be Posted April 22, 2014 Author Share Posted April 22, 2014 I ended up cutting it off, then she wrote back to keep it on. Oh well.Yes, it's pasture raised pork from a local farm in the SF Bay Area. Link to comment Share on other sites More sharing options...
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