Ask your butcher to remove the skin/rind if you’re not crisping it.
Choose commercially processed pork if this concerns you (industrial scalding removes nearly all bristles).
❤️ The Bottom Line
While startling, these “wires” are a natural quirk of whole-animal butchery—not negligence or danger. They’re more common in high-quality, minimally processed pork and pose no health risk when removed.
Think of it as a reminder that your food came from a real animal, raised with care—not a factory.
So don’t toss the whole batch! Simply pick out the bristles, and enjoy your tender, flavorful pork shoulder—it’s still delicious, safe, and full of soul. 🐖✨
Started shredding the pork shoulder I had in the slow cooker and felt these hard, sharp spikes sticking out of the fat layer. They look like thick black wires and I'm grossed out. Did the butcher miss
