I was just reading through that and I had to read this 3 times!!
Throw out the bark!?!
Why even put a rub on it then?
Transfer the pork to a cutting board and let rest for at least 15 minutes. Remove the outer skin and discard. Cut large chunks from the bone and shred, using 2 forks or your fingers, (when cool enough to touch) or chop. Toss with about 1 cup of the reserved barbecue sauce for every 3 cups of meat. Tuck the pork into the soft rolls and serve with pickles.
Hey guys.
If I read it correctly, he is calling for a shoulder--skin on.
And, he talks of discarding the skin.
I really don't think he was talking of discarding bark.
JMHO.
Sounds like an "OK" approach for those that do not have a full smoker setup.
"Ya gotta start somewhere" :lol: