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picnic shoulder - remove skin?

AlbertaEgger
AlbertaEgger Posts: 1,387
in Pork
From what i recal from some past readings, most prefer to remove the skin before cooking. Im going to put one on tonight for some pulled pork tomorrow. Remove skin and rub? I have only done butts in the past.
County of Parkland, Alberta, Canada
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Comments

  • Little Steven
    Little Steven Posts: 28,817
    I do.

    Steve 

    Caledon, ON

     

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  • AlbertaEgger
    AlbertaEgger Posts: 1,387
    Little Steven said:

    I do.

    Thought so. I'll remove.
    County of Parkland, Alberta, Canada
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  • lousubcap
    lousubcap Posts: 33,913
    Not in the eggsperience of @L_S-but I am in the same camp-even if I am in the lower 48:)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • R2Egg2Q
    R2Egg2Q Posts: 2,136
    For pulled pork, yes, remove it so you can get more bark.
    XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited March 2014
    I just bought one yesterday. I usually buy butts (no skin), but at $2.99 per lb for butt vs $1.49 for shoulder, I will remove it myself! Looking forward to it - haven't had any since before Christmas! Doc says it's not real healthy.  ;;)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • DMW
    DMW Posts: 13,833
    I've done it with the skin on. You sacrifice bark and rub area, but its really juicy.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • AlbertaEgger
    AlbertaEgger Posts: 1,387
    Wife wanted to cook it at as a Ham, not pulled. But we have done probably 5 hams since the last pulled pork. Kids voted for pulled as well. I stayed out of it. But pulled pork sandwiches tomorrow it is.
    County of Parkland, Alberta, Canada
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  • Zmokin
    Zmokin Posts: 1,938
    So what do you plan on doing with the skin?

    I would smoke the skin, then crisp it up in the oven to make homemade pork rinds.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • cajuncook
    cajuncook Posts: 99
    Leave it on. Crispy pork skin is a delicacy. Not healthy but delicious.
    Live on beautiful Lake Hartwell GA
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  • Lit
    Lit Posts: 9,053
    Score the skin in 1 inch cubes and cook at 300. I cook them alot and without scoring the skin never comes out crisp. I posted a picture of one on another thread a week or so ago but I am on my phone now so no pics.
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  • AlbertaEgger
    AlbertaEgger Posts: 1,387
    I look forward to a good bark, so this time I am going to remove, but I will probably try scoring it one time I'm sure.
    County of Parkland, Alberta, Canada
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