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Skin on pork shoulder?

Black_BadgerBlack_Badger Posts: 1,182
edited September 2012 in EggHead Forum
Hello All,
I've done three shoulders with some skin on and one where I removed it first. I always want to end up with crispy, crunchy delicious cracklin', but what I actually get is leathery, charred, greasy-ness. Do you guys remove the skin before throwing your shoulders onto the Egg, or do you cover it at some point to protect it? I'm happy to remove it, but if there's a way have my skin and eat it too I'd be stoked.

Thanks all -

Finally back in the Badger State!

Middleton, WI


  • BrownieBrownie Posts: 1,023
    I fall into the skin removal group, as I prefer bark over crispy cracklins. But thats only cause I never figured out how to make skin tasty.
  • jlsmjlsm Posts: 981
    This stuff is fattening enough. I forgo cracklin's. I do save the skin for beans, though. 
    Owner of a large and a beloved mini in Philadelphia
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