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Does anyone have a good method of preparing crackling?

FM Former Member
I have done a couple break pulled pork butts in my Cookshack smoker. I get the meat from a butcher that does a beautiful scoring of the skin but when my butt is done in the cooker the skin is pretty much a giant black char. See an example here: http://sustainabledad.com/?p=1624

I'm looking for a way to enjoy the skin and maybe finish it on the grill so I'm wondering if anyone here has a technique they use to make some good crackling to go with their smoked pulled pork.

Thanks!
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FM Former Member
Are we talking Pork Rinds right?

If so, they come from skin and my Pork Butts never have any skin on them. You might make a version of them with pork fat, but I don't think you'll get it out of a smoker.

Somebody out there might have a version in a smoker, but all the ones I know about involve a deep fat fryer and pork skin.

But I'm not a pork rind fan so can't explain the nuances of it.

Somebody will jump in with some info
M maxqMember
I'm pretty much clueless in terms of hands on experience but crackins or Chicherones apply to the rind (skin) which are seasoned and deep fried...nothing at all to do with pork fat under the skin.

The only skin I've encountered on a pork butt is that of a whole shoulder. My assumption is that pork rind intender for cracklins must be fried prior to smoking.

My 2 cents...anyone else care to weigh in?
FM Former Member
You need skin, any pig skin will do. When I made them, I used the skin from a pork belly that I've trimmed.

Try to find a Chinese market and ask them if they have any skin and then take it from there.

I've seen one method where you boil the heck out of it to render the fat and then fry it. Think it was a DDD episode.
cal 2cal 2Member
quote:
Originally posted by SmokinOkie:
You need skin, any pig skin will do. When I made them, I used the skin from a pork belly that I've trimmed.

Try to find a Chinese market and ask them if they have any skin and then take it from there.

I've seen one method where you boil the heck out of it to render the fat and then fry it. Think it was a DDD episode.


I seen it last night Smokin', it was on the Diners,Drive-ins and Dives pork rinds in Denver episode.
andyjandyjMember
I remember seeing a recipe somewhere where you boil the pork skin for about 4 hours then scrape the fat off of it and cut into squares. Then dehydrate for a few days til it's hard as plastic, then finally deep fry. Seem to recall if you scrape the fat off, you get pork rinds, if you leave the fat on you get cracklins. Have never made it myself.

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