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pulled pork question
Chef Boyaree
Posts: 150
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...
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...
Comments
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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!!!
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It works fine, but like Hoss says, the cracklins still need some work after the meat is done.
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Dang that's pretty. Maybe I will get my leftover butt out of the fridge for dinner tonight.
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man that looks good... I'm sold
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man that looks good... I'm sold
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Hoss, you're killing me with the pork belly buckboard bacon and now cracklins! Really good eats!
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pigs are delicious!
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