The best thing about smoking a pork shoulder aside from having a smoked pork shoulder is creating pork crackling using the discarded pig skin.
This dish is best prepared the night before right after you dry rub your pork shoulder. Using leftover pork rub and soaking in red wine vinegar will result in the perfect snack to accompany your beer or an excellent addition to a pulled pork sandwich.
- Pork skin
- Pork rub
- Red wine vinegar
- Zip lock bag
- Sprinkle leftover pork rub over skin side and fat side of pork skin
- Roll pork skin into a tube and add to a zip lock bag with red wine vinegar
- Leave in fridge overnight or for the length of time for your pork shoulder to smoke
- Remove from bag and thinly slice
- Shallow fry in a lidded pan or a deep fryer for 5 minutes until crackling is crispy