Originally Posted by El Ropo
I've been removing the skin and exterior fat on my picnics. It creates a wonderful bark, and the meat has so much internal fat/marbling, there is really no need to keep any exterior fat. Meat stays moist and flavorful.
The last picnic I did like this a week ago made probably the best pulled pork I've ever put out. It's still tender and moist even nibbling on bits straight out of the fridge.
Listen to this feller!!! I do and thing work out!!!