Picnic shoulder

[kawboy]

Want to do a pork butt Saturday. Wal-mart wanted about double the money for a butt over the picnic. Went with the picnic. I've made them in the past(see profile pic). Pros and cons of leaving skin on. I've left it on in the past, as well as trimmed it. What are most of you doing? Making some wicked beans along with it. If I remember correctly it was moister with skin. Just curious. Thanks.

 

[kawboy]

Trim the skin and make chicharrones out of it.

Just deep fry? Never made them.

 

[kawboy]

Its a bit of a process but worth it.

1. Simmer the skin for 1-1/2 to 2 hours to get it soft and pliable
2. Pull the skin out of the water drain, pat dry and let cool.
3. Once cool take a spoon and gently scrape any jellied at off the back of the skin.
4. Cut skin into 1-1/2 x 1 inch pieces and lay on a paper towel single layer and refrigerate uncovered 12 to 24 hours to dry out.

Next day heat oil or lard to 350 degrees and drop in a few pieces. Within a few seconds it will puff up. Flip over for a few more seconds and then remove when golden brown. Set on clean paper towel to drain and sprinkle you favorite flavor like salt, hot pepper, Tony C's and enjoy warm.

Thanks,
I may just try that! Sounds like low carb goodness.

 

[tropics]

https://www.smokingmeatforums.com/threads/chicharron.184570/
Richie

 

[Preacher Man]

I don't go through the process of scraping the skins. I leave meat and fat on and just fry them up like that. The only problem I find with doing it this way is that I can't get very many in my mouth before my kids gobble them up.

 

[kawboy]

You guys win, I've got the skin simmering as we type. My mom is excited to try them tomorrow.

 

[kawboy]

Used Holly's recipe. Way better than store bought! I normally don't like them, but dang these were good! Just used kosher salt. Thanks for the idea.