- Jun 18, 2006
- 98
- 10
I am going to be doing my first pork shoulder in a few weeks, so I am going to practice with a 4# shoulder tomorrow ( I would rather practice on my wife instead of 35 people).
I trimmed off the tough skin (I do not know the correct terminology) that was around the shoulder. I did leave a lot of fat on it though. Is this the correct way or should I have left it on?
Thank you.
Funke
I trimmed off the tough skin (I do not know the correct terminology) that was around the shoulder. I did leave a lot of fat on it though. Is this the correct way or should I have left it on?
Thank you.
Funke