Reader Input Needed: How to Use Porkback

Reader Input Needed: How to Use Porkback

All the recent talk about slow cookers and crock pot meals got us hungry for some braised, shredded pork shoulder. But when we unwrapped the meat, we found it still had the thick layer of porkback attached. Now we're left with this.

Frankly, it looks too much like human flesh to just be hanging out in our fridge. We'd rather use it up. But how?

We're well aware that fat means flavor, which would make this great for adding to a slow simmering pot of beans.

We wonder, however, if it would be too much fat and make the beans greasy. We could simply chop it into bite-size pieces, deep fry them, and have our own pork rinds. Or go the more highbrow route and attempt a confit.

So, how would you use this fleshy by-product? Or would you simply throw it out?

(Image credit: Elizabeth Passarella for The Kitchn.)

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