Skin from Pork Shoulder

Dyal_SC · July 2016

So I opted to remove the skin from the whole pork shoulder I smoked on the 4th. I wanted extra bark. I have had pretty decent cracklins before after tying the skin back on the roast, but this go 'round I opted to just remove and freeze the whole thing for later.

Anyone have any suggestions on how to use it? @SGH, you have any pointers? TIA!

theyolksonyou · July 2016

http://amazingribs.com/recipes/porknography/cracklins.html

I made these. They were good.

Dyal_SC · July 2016

Thx @theyolksonyou ! I will give that one a try.

JRWhitee · July 2016

You could make a football...

Darby_Crenshaw · July 2016

i roll tight, slice thin, and render on the BGE over a pan to catch the copious fat.

takes a few hours to dry it. salted, it will store at room temp, though the fat oxidizes in a week or so. (tastes old/stale)

you can add rub, but i prefer just salt

ROLL into a tight log, and slice off thin strips

Image: https://us.v-cdn.net/5017260/uploads/editor/2v/2g6vr1z6fe6g.jpg

render at 250 for about four frigging hours. (if you do this in your oven the whole house will smell of pig fat)

Image: https://us.v-cdn.net/5017260/uploads/editor/hk/mqclnwdtc2s5.jpg

enjoy hot or cooled

Image: https://us.v-cdn.net/5017260/uploads/editor/ge/tvzoplueywdb.jpg

(spatula for scale)

tarheelmatt · July 2016

I'd cook it up and make four skin sandwiches.

Sea2Ski · July 2016

@tarheelmatt. He he he.....

tarheelmatt · July 2016

@Dyal_SC in these parts, Lexington style, they cook the skin on the shoulders. The remove the skin at some point, then deep fry them and is available to order until gone. They are some kind of good.

CtTOPGUN · July 2016

Another idea is Italian pork skin bracciole. As soon as the tomatoes are ready I will spend a day on the deck making home-made "Sunday Sauce" with plenty of meats. Maybe one of these pork skin braccioles. Definately sausage, meatballs, and some beef bracciole. Play some Louis Primo in the background. Maybe some Sinatra and Tony Bennet. I plan to teach my Nephew how to do this Italian favorite this year. He will be 13 in August.

This vid is from a NJ Italian/American. A favorite of mine from YouTube.

https://www.youtube.com/watch?v=nvVlWZYMHlg

Jim

roofsc · July 2016

great video, wish i lived next door on the other side

Skin from Pork Shoulder

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