First Pork Shoulder Picnic Ham

[bill ace 350]

Picked up a 12 pound bone-in Picnic Pork Shoulder.

Plan on injecting along the bone and curing it in "Pop's Brine".

Have all the ingredients and will mix the brine in the morning. 

I have 2 questions, hopefully not too stupid:

Is it absolutely necessary to remove the skin?

Anyone have any reccomendations for additional spices to add to the brine?

I have some McCormick Pickling Spices I would like to try, and was wondering how much to add to a gallon of Pop's brine.

Thanks in advance.

 

[sqwib]

Sorry I didnt see this earlier, how did it turn out?

 

[bill ace 350]

Well, it is still in pops brine. Ended up removing the skin. Injected along the bone, thicker parts etc. Has been in about 2 weeks now, will give it one more....