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A better PP shoulder cooking method
In our area we can much more easily obtain a bone in shoulder cut than a butt for making pulled pork. This shoulder includes the skin which covers most of the meat and detracts from the benefits of the use of a rub and the development of "Mr. Brown". Here is an easy cooking method that works very well for getting around these problems:[p]The answer is to skin the beast. Start at the armpit (I wish I knew a better term - narrowest and wrinkliest skin) and split the skin to the meat. Pull the skin back and (with a knife) remove the skin and fat in one large piece. The fat will want to stick to the skin and pull off of the meat. Refrigerate the skin/fat for later use. Rub the meat all over with your favorite rub and refrigerate overnight. Start your cook the evening before you intend on eating and let it cook overnight. The next morning the internal temperature should be approaching 160F. At 160F place the skin/fat back over the top of the meat and cook as usual. The plateau at 160-165F will be extended for a couple of hours but the cook will still finish at the normal times if you kick the dome temp up to 275-300F once the internal reaches 170F.[p]The result is more than twice the amount of chewy good Mr. Brown and a greatly improved flavor throughout the entire cut. The longer cook in the 160-165F range also dissolves virtually all of the fat in the meat. I encourage you to try it.[p]Spin