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pork shoulder prep

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Got a 2.5kg pork shoulder bone in for pulled pork. its my first longer cook on the kamado

The shoulder still has the top layer of skin/fat on. im thinking i should trim off the skin and some of the fat before cooking and just leaving a thin layer of fat on it.

 

suggestions ?

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I think it's best to trim the skin off, then do it separately as crackling if you wish (and, as you say, leave a thin layer of fat on top)

But others know far more about this sort of thing than me!

@Wade @Justin

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I agree. I always trim off the skin as it acts as a barrier to any rub that you apply.

Leave the fat on though as it cooks as it will kelp to keep the meat moist but discard any large lumps of fat as you pull it. 

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When I did pacific rim pulled pork at the national last year. I trimmed the exterior far so it was no thicker than 5mm, then rubbed it with salt and pepper and left at room temp for 1 hour. That was a 4kg boneless pork shoulder. Bbqed on wsm at ultra low 85 to 130 deg c.  Turned after 4 hours. Took 8 to 10 hours in all. 30 mins resting minimum in cool box

Edited by Justin

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