This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

How does one cook skin to mix in with pulled / chopped pork Sam Jones style?

  • Filter
  • Time
  • Show
Clear All
new posts

    How does one cook skin to mix in with pulled / chopped pork Sam Jones style?

    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.
    Attached Files

    I’m originally from Eastern NC, and I know what you mean about the difference between whole hog and just shoulder pork. I have taken a skin on pork belly and smoked it along side the butt, chopped the belly and added it to the shoulder meat. Close but still not entirely there since it isn’t a mixture of all the various cuts of hog.


      I'm wonderin' if adding chopped pork rinds might work??


        Originally posted by Donw View Post
        Close but still not entirely there since it isn’t a mixture of all the various cuts of hog.
        Great point.I guess it'll be impossible to really replicate without cooking a whole hog. I am in no way ready for that.


          You've hit on what's always been my main complaint with places that cook shoulders (or any individual cuts) is that I grew up with whole hog (usually in someone's backyard) and having all of the different sections of meat mixed together just gives a whole other level to the taste. In fact when I was a kid I very often didn't use any sauce at all. For reference I was in central NC, but my area was all "Eastern" style until recently.


            The picnic cut usually has skin on it. I would imagine you could cook it with skin on after scoring or cut off, cook then chop.

            Pork Cuts Explained (amazingribs.com)
            Last edited by HawkerXP; May 6, 2021, 11:51 AM.



          No announcement yet.


          These are not paid ads, they are a curated selection of products we love.

          All of the products below have been tested and are highly recommended. Click here to read more about our review process.

          Use Our Links To Help Keep Us Alive

          Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

          Our Favorite Backyard Smoker

          The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.

          Bring The Heat With Broil King Signet’s Dual Tube Burners

          3 burner gas grill

          The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.

          BBQ And Grilling Gifts For Every Occasion

          Looking for the perfect gift for the BBQ and grilling enthusiasts in your life? Here’s our suggestion for platinum and gold medal-winning products at a variety of price points. Click here to see our list of Gold Medal Gifts.

          A Propane Smoker That Performs Under Pressure

          The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.