Quick question for you guys. Since we own a restaurant I always get all my meat from one of our distributors. Since they come twice a week timing is never a problem and I get all the prime beef I need. For some reason though they like to leave the skin on the pork shoulders, weather itâ€™s a BB or full picnic but not on the pork for the sausage. For the last year I have just been leaving it on mainly because I had no place to find out if I should leave it or not. What I wanted to know was weather or not I should skin them when Iâ€™m making pulled pork?