Too much fat in his Pulled Pork

This past week I had a customer complain that was too much fat in his Pulled pork platter.

There was virtually no fat on his platter,how do you think I handeled it,You'll never guess his reaction!!

Don't you want some fat in your pulled pork? Isn't that where most of the flavor is?

Absolutely, that is where the flavor comes from,mostly,not counting the smoke,rub,and pork itself.there is,however some nasty gobs of pure fat,no one wants to eat.We are VERY careful when we pull it to remove these!

Dearfolk,
I've had pork that was so fatty that only by great care was I able to separate enough meat to have made a half-decent sandwich. (I made no complaint because I noted that everyone else's was like that, too.) - What was there was tasty, but I treasure my arteries just enough to want to protect them if possible.
Conversely, I've actually had pulled pork that was so lean that something was missing. The trimmer must have had o/c disorder or some such malady. Fortunately the sauce was well enough done to pull the meat through.
My way of approaching this fat/lean question in an unfamiliar BBQ eatery is to ask my server (assuming there is one; if not, I ask the cashier or proprietor) if mine is a normal serving of what I ordered. To this day, I've never been treated any way other than well by anyone. It's all in the approach, I s'pose.
Keep-a-pullin' and I'll keep-a-eatin'.
Hardly A (Flying) Saucerer, Ort. Carlton in Lovely, Sundappled Athens, Georgia.
P. S. Speaking of which, where's Fred Sauceman been lately?

Ort: Speaking of Fred Sauceman, he drops by occasionally. He joined us at the Moonlite in Owensboro, KY for some great BBQ and later joined Al and Bushie at Claudia Sanders for some super chicken.

He still post although not real often. I am sure that he stays pretty busy with his job, web site, writing his book and writing for the newspaper.

Regarding fat on the BBQ. I guess it is a fine line between too mch and not enough. There definately has to be a certainb amount of fat for taste and rendering.

For my roast, I always get a chuck that is marbled. I have got a lean roast and for my personal taste, they ain't so good.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by drsmoke02

This past week I had a customer complain that was too much fat in his Pulled pork platter.

There was virtually no fat on his platter,how do you think I handeled it,You'll never guess his reaction!!

Like the Sprite thread,I told the guy i'd fix him up.

In my kitchen we serve on large square plates,some are white,some black.I transferrered THE EXACT portion he had left, from his white plate,to a black plate,gave it 30 seconds in the microwave,reserved it.His exact quote"Now your talking Pulled Pork",he left my server a 25% tip!

Ya gotta love it!

I loved pull pork as well, but a fellows gotta watch the fat. I had stored some in the fridge and when I pulled out the bag the bottom was just covered in fat, tasted great, but I can't be having that very often. And if you have company some would be turned off by it. So this last time I just trimed about half of the fat cap off the butts before somking over night. This time the left overs came out of the fridge with out all of the extra fat on the bottom. I like to reheat it in a pan slowly with some water to keep it moist.

Here is a pic of some I brought to work. You can see they look a bit dry. But after I pull them and they sit in a crock put all a.m. with some water on the bottom, they are wonderful. Everyone at work gobbled up the sammys, I also brought the mustard bbq sauce I had whipped up.

quote:

Originally posted by Theedge

Everyone at work gobbled up the sammys, I also brought the mustard bbq sauce I had whipped up.

Dayum lucky co-workers you have. Hope they brought some decent side dishs to share.

As long as you get rid of the big chunks of fat...I'm happy.

Unfortunately, the pig growers are producing pork that many times is too lean for my liking. Sheesh, it's tough to find a good porkchop with any marbling these days.

My wife cooked me a porkchop the other day that was so tough and dry I doubt I could hammer a nail through it's gravy!