I thought I asked this a few days ago but have not gotten any responses and I can't seem to find my post.
Last weekend I did two boston butts and two bone in picnic shoulders total 32 lbs. The picnic shoulders came through with the skin on.
I removed the skin on both of the picnic shoulders and it was a little tedious. I thought the skin smoked at low temps would get rubbery and tough and I did not want to deal with that when pulling the pork.
Anyway everything came out great, moist and tender and disappeared real fast for my crew and company.
I am just wondering what the consensus of opinion is concerning removing the skin or letting it stay on? I thing it would be nice if it came out crispy but at 225 degrees I just don't see that happening.
Any info, experiences or opinions greatly appreciated.
Last weekend I did two boston butts and two bone in picnic shoulders total 32 lbs. The picnic shoulders came through with the skin on.
I removed the skin on both of the picnic shoulders and it was a little tedious. I thought the skin smoked at low temps would get rubbery and tough and I did not want to deal with that when pulling the pork.
Anyway everything came out great, moist and tender and disappeared real fast for my crew and company.
I am just wondering what the consensus of opinion is concerning removing the skin or letting it stay on? I thing it would be nice if it came out crispy but at 225 degrees I just don't see that happening.
Any info, experiences or opinions greatly appreciated.
