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A rancher in Boise changed how I handle pork shoulders
I was at the Idaho State Fair last fall, talking to a guy who raises heritage hogs. He asked me how long I let my pork shoulders rest before breaking them down. I told him maybe 20 minutes. He shook his head and said, 'Try two hours, wrapped in a cooler. The fat renders different, and you'll get a cleaner pull.' I tried it the next week on a Berkshire shoulder, and the difference was huge. How long do you all rest your big cuts?
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patricia327mo ago
Honestly, the cooler trick works because it keeps cooking the meat gently.
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simonk986mo ago
Doesn't that just keep it warm instead of actually cooking it?
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williamhenderson7mo ago
Patricia32 is right about the gentle cooking. I see this everywhere now, like how a good cast iron pan holds heat for a slow finish.
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