Tips, Tricks & Just Good Advice! > Burn it in the Back Yard with Hub!

BASIC PULLED PORK for the Beginner

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LOOPERDOLLY:
Your photo has peaked my curiosity.  I'm interested to learn the salient points of "skin on" pork shoulder. I've only seen them smoked low and slow with out the skin.  Does the skin become the bark? Is it still yummy? Any changes in prep or cooking recommended when the shoulder is skin on?

Looper

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