Pork Shoulder Picnic


 
B

B Mann

TVWBB Member
Throwing one on tomorrow with some apple wood for some of the pastors at my church. Skin is on about 1/2 of it. Thought it might add some flavor as well as protect the meat as i will cook it skin side down.

I'm assuming i should leave the skin on?

I also tried covering it in yellow mustard this time before applying the rub as i've heard it acts as a good adhesive, however I found that it caked up a bit more than usual but got the job done. Perhaps I left on a bit too much.
 
If you're making pulled pork you'll want to remove the skin to allow the formation of bark. If you're preparing something like Pernil, leave the skin on although I like to cut the skin back, season and pull skin back over the picnic.
 
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