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Whole pork shoulders- first time

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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