crackling from skin on pork butt?

[lksdrinker]

Going to do a pulled pork this weekend.  Wife got the pork at the store and it looks like its still wrapped in skin.  Should I leave that on for the cook or maybe try to remove it to make crackling?  If its worth trying the crackling, what are some methods to go for?

[Shoestringshop]

Do you have a picture of what you have?

[Mike in Roseville]

I know what he means. Some butts come with a good portion of skin/fat on one side of them. Picnics are like that more often than not. You could try and crisp it (but it won't turn out like a chicharron unless you remove it). You could also explore the use of a kitchen torch. I think Malcom reed has a video where he did a picnic and was able to get some really nice crispy skin on it? If I recall he wrapped a portion and left the other part unwrapped.


Sent from my iPhone using Weber Kettle Club

[lksdrinker]

You could try and crisp it (but it won't turn out like a chicharron unless you remove it).

Well I was thinking of removing and cooking separately if its worth the effort!

[jcnaz]

I have done it with the skin removed from a picnic shoulder, and an internet recipe for chicharrones. It took two days, and provided a handful of fried goodness.
Some recipes are quicker, but one shoulder doesn't yield much after rendering and drying.

$0.02