Pork Shoulder "picnic cut"

Discussion in 'Pork' started by greg b, Sep 30, 2013.

  1. greg b

    greg b Smoke Blower

    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!
     
  2. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    I cut the skin off though. its a nice cheap way to do a good pulled pork.
     
  3. greg b

    greg b Smoke Blower

    Thanks, Big Train!
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    If it is skin on, remove the skin and some of the fat. Rub the whole thing with your rub and smoke away!
     
  5. dont throw that skin away tho!! lol.
     
  6. greg b

    greg b Smoke Blower

    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!

    [​IMG]
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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. 
     
  8. greg b

    greg b Smoke Blower

    Thanks for the tips! Yet another thing for me to try!
     
  9. yeh fry it til that skin gets nice and bubbly and crispy...lemon, salt and chili...and a cold beer....mmmmmmmm.MMMmmmMMMMmmMMMM.....lmao :)
     
  10. greg b

    greg b Smoke Blower

    Now you're talkin'! haha!
     

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