My old boss in Tampa told me to always cut pork shoulder with the grain for 'better texture' and I believed him for years.

I finally tried cutting against the grain on a 12-pound shoulder last month and the difference in tenderness was huge (like, no knife needed huge). Now I feel like I wasted a ton of good meat following his advice. Anyone else get stuck on a bad cutting tip for way too long?

3 comments

3 Comments

morgan_king363d ago

Just how many things we do wrong out of habit.

murray.cora3d ago

What's the worst habit you've caught yourself doing without thinking?

alicemurphy3d ago

Cutting meat wrong for years is such a mood. I once trimmed all the fat off briskets because someone said it was healthier, and they turned into leather bricks. @morgan_king36 is right about how many things we do wrong on autopilot. It's wild how one piece of bad advice can stick with you forever. That pork shoulder revelation must have felt like unlocking a secret level.