Thanks Bill, I have used a commercial brand of Kansas City rub and been a tad disappointed but I’ll try again with this recipe. It’s not easy to find bulk quantities of rub ingredients here in UK and, when you do find them, they are very expensive..but I’ll persevere! Can I ask another question please? When you smoke a pork shoulder do you remove the tough skin completely before seasoning/rubbing or merely cut through it? I remove all of it but it isn’t usually clear in book recipes. I think the authors assume you are reasonably experienced in the basics and know about such simple things! Cheers, Brian




One thought on “Cracklin

  1. Brian:

    Well, there’s a reason for that – it’s because a whole shoulder here in the US almost never comes with the skin on. Same thing with the Boston Butt or the Picnic Ham (the 2 parts of the shoulder). Skin on is more often seen on the picnic ham portion of the shoulder.

    So, if it comes with the skin on, what you want to do is try and make it edible. If you don’t crisp it up, it will be like eating shoe leather.

    I would score it first into 1” squares, cook it as usual, and then apply high heat somehow to create “cracklin”. It sort of pops up or blisters like popcorn. Very delicious if done right.

    Here’s some more info…

    Bill Anderson

    P.S. That picture above of the roasted pig isn’t pretty, but it has been properly turned over higher heat to make the cracklin. VERY edible and downright delicious. Those whole hog pictures you see in BBQ competitions are for SHOWING not eating. They usually cook one for show and one for eating. Those contests are more of a dog and pony show than a cooking contest. I prefer blind box contests.

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