I'm cooking up some pulled pork today from this recipe. I've made it a few times already and love it, so I figured I'd go whole hog (so to speak) and get the biggest pork shoulder I could. The one I found is about 10 pounds and includes plenty of skin and bone in it. I plan on cooking it whole and I should have plenty of skin leftover, so what should I do with it? Add it into the pulled pork? Fry it up and make my own chicharones? Any ideas?
Make cueritos. When my family slaughters a pig to make carnitas, the skin would be rendered for the fat (in a copper cauldron) then cut into strips and marinated with lemon and chili (Tapatio is what we used) - and salt to taste. eHow has a recipe: http://www.ehow.com/how_2176059_make-cueritos.html
My mouth is now watering.