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Whole pork shoulders- first time

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skitter_pop
skitter_pop Posts: 52
in EggHead Forum
I have done a bunch of boston butts but decided to do whole pork shoulders this time.   First thing that got my attention was the butcher left the skin on the bottom.  I decided to cut it off along with most of the fat next to it.  I since have read that you should leave it on.  Maybe slice it into one inch squares.   I am doing 2.  One tonight and one tomorrow night.  The good thing is this first one should give me a good idea of the time frame for the second one.  I think I will try the second with the skin on.   Anyone have an opinion as to which is best? 
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  • td66snrf
    td66snrf Posts: 1,822
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    I leave the skin on. 
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • dmourati
    dmourati Posts: 1,268
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    Pics please.

    Mountain View, CA
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  • dharley
    dharley Posts: 377
    edited June 2019
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    Skin on. Shallow cut a checkerboard into it prior to the mustard and rub. Indirect at 275 for roughly an hour per pound. I like fruit wood for pork. I used a drip pan, but to each his own. Good luck! The pork shoulder/butt is always a home run. FWIW
    LBGE, PSWOO, 36" Blackstone, MasterBuilt smoke box- Playing with fire in Three Rivers, MI

    My '23 & Me' said I'm 2/3 bacon and 1/3 Red Blooded American

    USMC Veteran

    Always do sober what you said you would drunk, that'll teach you to keep your mouth shut.  -EH
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  • fairchase
    fairchase Posts: 312
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    If you like bark you will get more with the skin off .
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