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

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    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.
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    #2
    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.

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      #3
      I'm wonderin' if adding chopped pork rinds might work??

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        #4
        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.

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          #5
          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.

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            #6
            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.

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