No. I’ve always left the skin on. Though I usually get the shoulder on the bone and couldn’t . Plan is to cook on high ish heat for 20 mins, then cover and turn the heat to about 140 and for about 5 hours.
Recipes I’ve used in the past never said to. They said to slice the skin and get the rub into the skin.
If you're going to make crackling yes. Anyway what do I know, I'll chuck my version out there and see what's said. So like I said skin and fat off rub all over them put on top of some sliced veg (carrot and onion and drizzle with oil. Bottle of dark ISH beer in the bottom and cover. Cook on low 140 for 4 and a half hours.
I’ve never bothered with veg. Just whack in a dish with bourbon and honey after 24hours with a dry rub. Once cooked take the fat off and pull it. I just used a recipe years ago from an American bbq chat room and have stuck with it. I haven’t made this for about 4 years and have no bourbon so am improvising and using rum.
Pork chow mein. A veg egg fried rice. Chinese chicken curry. Sweet chilli chicken. Beef and veg in oyster sauce. Vietnamese prawn crackers.. Took me ages to cook that lots loads off different ingredients. . Pic is probably ****. But **** it
For me. My new lodger (long story) Mate at work. I enjoyed cooking it. There was loads off different ingredients. Every dish different
