Originally Posted by rcbaughn
I've always just dumped all the foil drippings in there, fat and all after pulling. Should I be be letting the fat separate and just adding the liquid back?
I mix it ALL back in. I do strain it to make sure there are no globs of anything or bone fragments but I mix it up fat and all.
While too much of anything can be bad for you, fat and red meat have been WAAAAY over villified for a long time. You could put Blues Hog original on it, and the sugar in the sauce would be more harmful than the fat from the pork.