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NC Pulled Pork Using Fresh Butchered Pig...

by Patrick
(North Carolina)

Rockin' Pork Smoker

Rockin' Pork Smoker

I've just recently gotten into smoking. My first two attempts came out amazingly, thanks to the information I've gotten from this site.My question is... I got a whole shoulder from a local butcher.There is a layer of skin on the fatty side of the shoulder. Wasn't sure if I should leave the skin on before I rub it down, or trim it a little, or just take it off.

Ive already rubbed it at this point, and will find out one way or another this weekend. But your input for the future would be much appreciated.I'll take any tips or info about smoking a freshly butchered shoulder vs a groc. store bought one.

Patrick
North Carolina

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NC Pulled Pork Using Fresh Butchered Pig...

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Rating
starstarstarstarstar 		Scored Skin
by: Anonymous

Awesome! That's what I wanted to hear. Some good feed back. And the pic had nothing to do with it. I tried to delete it, but it was to late. Thought it was a bio pic or something.

I'm about to start rollin with this batch. I'll take a pic and send it. Along wong with my comments on your suggestion. Thanks again.

Patrick
Rating
starstarstarstarstar 		Bass-ic Pork Shoulder Smoking
by: SmokerBill

One difference between your fresh pork shoulder and store bought is that it's likely the store bought version was pumped full of a preservative to extend its shelf life. It can also affect the flavor and texture of the meat, depending on the chemical used.

You could either leave the skin on, or remove it from your fresh shoulder. If you remove the skin, don't cut off all the fat too. Leave some of the fat on, keep the fat side on top so as it melts away the juice will baste the shoulder.

Either way, on or off, score through the skin or remaining fat in a criss cross pattern, just down to the meat. The scoring exposes more surface area of the fat to heat, so it melts away more thoroughly. The score marks also allow the dry rub seasonings and smoke to reach the meat on that side, so it will have more flavor.

Sounds like it'll be good. Submit a picture of the finished shoulder this weekend so I can post it here. And thanks for the band pic. Not sure what it has to do with smoked pork shoulder, but it does look like you're having fun.

Have a good one,

Bill

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