I am about to do a pork butt that is skin on. I've only done one with skin on before and I was not impressed with the results regarding the skin, although the meat itself was fine. Making matters worse, I've never eaten the skin in a BBQ joint, so I don't even have a clear target to aim for. Any advice would be most appreciated. Thanks in advance for your help!
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Where did you get it? I think most big slaughter facilities don't leave skin on a butt. Can you post a picture? If it is skin, just "skin it" off...Comment
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I would remove the skin and trim fat like you would normally do to get your normal edible bark. With that said, I have no idea if rub on the skin would result in edible bark because I've never cooked a boston butt with skin on. Bark is pretty important in my opinion to the overall taste of pulled pork so I'd hate to give it up on that one side.Comment
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I understand. Growing up my grandfather cooked skin-on pork shoulders on a homemade pit and I once got a very small (hot) piece. That was so long ago I don't remember how it was, but Paw paw loved it.Last edited by fuzzydaddy; May 15, 2016, 04:29 PM.
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My Italian grandmother would remove the skin, season it with salt, pepper, Basil, roll it up tie it like a jelly roll and put it in the "gravy". Not barbeque. But a great memory!Comment
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I know you want to leave it on the butt to try it out, but I thought I'd share Meathead's cracklins recipe page in case you haven't seen it. Cheers!Comment
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Good advice Huskee. You want to cook the skin differently from the butt so separate them.
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Here are a couple of photos of the butt. Sorry about the pic quality.Comment
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Thanks for the photos. I've never seen one with skin on (except when I was a kid and that was a whole shoulder). You'll figure this out! -
Looks like that "butt" is cut quite a bit lower down than I'm used to seeing. The arm bone is usually left with the picnic & not the butt. It's almost like you got the whole shoulder, picnic & butt (including the "rind"
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