Having lived in NC my whole life, I grew up on Western style chopped pork. While there's nothing wrong with it, I made a visit to Sam Jones BBQ a couple weeks ago, and my mind was blown. The incredible oak flavor he gets is amazing, but what caught my attention the most was the bits of skin chopped in. I need to do that.
I'm not about to cook a whole hog like this guy, but I would absolutely love to mix in some crispy skin next time I pull a butt off the smoker. Has anyone done just skin? I have Sam's book, and he details his process, but I figure it's probably different if one is not cooking skin ATTACHED to a hog.
Any advice is appreciated.
I'm not about to cook a whole hog like this guy, but I would absolutely love to mix in some crispy skin next time I pull a butt off the smoker. Has anyone done just skin? I have Sam's book, and he details his process, but I figure it's probably different if one is not cooking skin ATTACHED to a hog.
Any advice is appreciated.
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