Old timer at the shop told me to chill pork shoulders for 24 hours before slicing and I finally tried it last weekend

Pulled three shoulders for the family party and the texture was way cleaner plus I got about 15% more usable meat off each one, has anyone else found a trick that sounded pointless but actually worked?

2 comments

2 Comments

kai83915d ago

Wait, are we really saying that leaving raw pork out in the fridge for a whole day is some kind of secret trick? I gotta call this one out because it sounds like an old wives tale that just gives you more time to mess up the meat. If you're cooking it to temp and resting it right, the texture should be fine already. Honestly sounds like you might be overthinking it and just got lucky with one batch. Chilling it that long just dries out the surface and makes it harder to get a good sear if you wanted to crisp anything up.

jana50915d ago

Dude, that sucks when someone jumps on your post like that. I hate when you're excited to share something and people just gotta argue instead of trying it.