The local Meijer had these on sale for $.99/lb. last week, so I bought a 9 lb hunk. Do I pretty much follow the same method as I would doing a "pork butt"? I'm looking to make a batch of delicious smokey pulled pork. Should I trim the fat layer off or leave all of it on top and put my rub on the fat as well? Any help is greatly appreciated!
Pork Shoulder "picnic cut"
- Thread starter greg b
- Start date
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If it is skin on, remove the skin and some of the fat. Rub the whole thing with your rub and smoke away!
turnandburn
Master of the Pit
You need to scrape as much fat off the skin that you can. Cut into strips or whatever shape you prefer and deep fry is the best way. You could smoke for a bit then fry.
How do you prepare the skin? I love me some pork 'kracklins, but I haven't the foggiest idea where I'd start to make them!
turnandburn
Master of the Pit
yeh fry it til that skin gets nice and bubbly and crispy...lemon, salt and chili...and a cold beer....mmmmmmmm.MMMmmmMMMMmmMMMM.....lmao :)
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