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pulled pork question

Chef BoyareeChef Boyaree Posts: 150
edited 6:38PM in EggHead Forum
I have done a number of pulled pork cooks, and have had success with all of them. I have used both the shoulder and picnic cuts. My question is the following:

If I use the picnic and do not remove the skin (I will inject a mixture of my rub heated w/ olive oil under the skin), will this be a success? Basically, has anyone left the skin on and enjoyed the result? I imagine it would make for some nice cracklings...


  • HossHoss Posts: 14,600
    I always leave the skin on picnics.The skin will not CRISP enough in the egg.After cooking and pulling the meat I save the skin and reseason it with a little more rub and place it in the oven 300 on a rack over a drip pan til desired crispness.DELISH!!!
  • FidelFidel Posts: 10,172
    It works fine, but like Hoss says, the cracklins still need some work after the meat is done.

  • Dang that's pretty. Maybe I will get my leftover butt out of the fridge for dinner tonight.
  • man that looks good... I'm sold
  • man that looks good... I'm sold
  • NoVA BillNoVA Bill Posts: 3,005
    Hoss, you're killing me with the pork belly buckboard bacon and now cracklins! Really good eats!
  • smoky bsmoky b Posts: 648
    pigs are delicious!
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