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I agree with oillogger, trim the skin. Trim it by peeling it away with a sharp knife. Start at one edge and pull while slicing between the skin and the shoulder with the tip of the knife. The pork shoulder is sold these days in two pieces, the “Picnic†and the “pork shoulder Boston Buttâ€. When together as one piece, it is usually referred to as a long shoulder or whole shoulder. What you have is probably the Picnic. A cap of fat is desirable so do not trim the fat before cooking. I prefer to place the shoulder on the shelf fat side uo but there are those who believe otherwise.
yo vman dude,
cut the skin off--
and save it to throw in the next pot of beans.
also save some meat for the pot--
and you have to have the bone in beans.
my only regret is that i did not buy a bigger shoulder! the juice in the foil gave some of the meat a yellow tint to it....it was a mix of spices with apple cider, smoked with mesquite.
Thanks for reminding me what BBQ is all about. Nothing like spending a few hours doing what you love, drink a few cold ones, and finishing up with great looking food.