Pork Shoulder Help

i leave the skin on and cook fat/skin side up. 200* internal seems high to me, but may work for you. if there's a bone, id try to wiggle it at 190-195, if it wiggle's with little effort then youre probably close. 225* cook temp is cool, 250* is fine too.

Are you cooking a whole shoulder[around 16-18 lbs]?

Skin is pretty hard to remove cold.

If you really wanted to skin it,you could cook about 4 hrs,slit and remove a good bit.

Re-rub at this point.

Like said earlier,wiggle the bone.

fishguy and Tom

Thanks for the help. Nope it's not a whole shoulder but is a picnic cut.

Think I will leave the skin on slather with
some yellow mustard and then apply a home
spun rub.

Thanks again

Skinnin' a picnic is fine.

I find them to be a little more dry than butts and don't take too high an internal temp.

You can take them to 183º-187º and they'll slice like a ham.

Did the 2 picnics. Did peel both which turned out to be pretty easy using a sharp filet knife, skin came off like a sock.

Rubbed early AM then into the fridge then into the 50 at 8PM out at 10AM. Hit 195* internal after 14HRS. The picnics were each about 9# after the skin peel so looks as if the cooking time came out to around the 1 1/2 hrs/lb mark. Bone pulled out no problem. Pulled the pork saved some for dinner and vac.sealed the rest.

Found the picnics on sale for .59/# normally they are 1.10/#. Great deal and great pork.

Thanks for the help.

Cube up the skin in about 1/2-1" cubes and fry in a black skillet, or add them to cornbread batter. We call it cracklins.

Yessir,Gerge Bush 41 favorite snack.

GLH

Thanks for the skin advice. Next time I will save the skin for the cornbread.

Sorry I forgot my southern roots.

quote:

Originally posted by GLH:
Cube up the skin in about 1/2-1" cubes and fry in a black skillet, or add them to cornbread batter. We call it cracklins.

Neighbor - You keep throwin out those sekrets an folks will be knowin' where we really be frum

Yep.

Forgot to say, the cornbread has to be sweet. Johnny Cake style.

Sunday night dinner we had white beans with ham, fried tators with onions, sweet cornbread, and sweet tea.

Saaalute!!!

GLH, NOW THATS EATIN!! I MIGHT BE FROM COLORADO, BUT MY BELLY AND SOUL ARE FROM THE SOUTH !!!

Yep. I tell my yankee cousins who talk about my gut (beer belly) to just marry them a good Rebel woman and see how long they stay skinny!