Pork Shoulder - Need Advice

[holehogg]

Remove the skin and make cracklings per the free side. Make sure you leave a nice layer of fat under the skin. Make some of the cracklings with bbq sauce. It's a lot of work but the end product is good. Then you can decide if it's worth the effort to do again.

[BFlynn]

I'd personally take the skin and fat cap off, cut it into thirds.

Ive never made crackling but I think you could give it a shot.

[rickgregory]

I'm with JC. Trim the fat down, remove the skin. You can also cut a butt of that size into 2-3 pieces if you want more bark.

[JCGrill]

I don't concern myself with skin for pulled pork. Bark is more important to me. You can do cracklings separately if you want, although that's optional. I definitely trim it up a bit.

[ChevyChase]

I got a massive 12 lbs bone in pork shoulder. I'm planning on doing pulled pork for a back yard (socially distance) beer festival (since the usual event was canceled this year). The butcher asked me if I wanted the fat cap and skin removed. I wasn't sure. The recipe on this website suggests trimming the fat as you can't get bark under that. But then another recipe suggested that the crispy skin was the best part. Can I remove the skin and make craklings separately? Any and all advice is appreciated.