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Pulled pork

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Every time I do pulled pork it’s always great...But the rind is always virtually inedible! Do you guys remove the tough outer rind Before prep ? when I see these guys on instagram they just seem to pull right through it , but I suspect they remove it? At the same time I’m worried removing it will dry the meat out 


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Remove the rind yes. Depending on how fatty it is beneath you might want to trim it down a bit but not essential.

Shoulder will have enough fat in it to keep it moist, the rind will just go flabby at low smoking temps. Save it to make crackling.

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