Why was there no congealed fat on top after I refrigerated overnight?
I made this recipe yesterday and refrigerated overnight so I could skim the fat as instructed. I used pork shoulder that had a very healthy amount of fat on it, but there was no fat on the surface of the pan to skim off this morning.
There also wasn't a ton of liquid in general, so I wonder if there wasn't enough liquid for the fat to move through it to the top. But that would also be confusing, because I probably used a little too much wine when making the recipe (I never got it to reduce to the point where the spoon left a trail to the bottom of the pan, even after cooking it for longer than instructed).
For reference, I used 3.5 lbs of boneless, skinless pork shoulder in a 5 quart Le Crueset dutch oven.