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 bla.

Not toxic, but not edible—they’re tough, gritty, and unpleasant to bite into.
No health risk if accidentally ingested in tiny amounts, but best removed before serving.
✏️ How to Handle Them Safely
Before Cooking:
Inspect the fat cap and skin for dark spots or stiff hairs.
Use a kitchen torch or lighter to singe off visible bristles (traditional method).
Or trim away the very top layer of fat if heavily affected.
After Cooking:
When shredding, pick out any hard, dark strands as you go.
Discard them—they won’t soften with cooking.
Prevention 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 soulout of the fat layer. They look like thick bla.