Cypress Knees's Profile

I often find my pork shoulders with the skin on as well. One great way to use it is to make cracklings (not surprisingly, cracklings always seem to be the perfect snack before a dinner involving pork shoulder, no matter what preparation you are using for the shoulder).

Preheat oven to 425
Bring 3 cups of water to a boil and add 2 tablespoons of baking soda.
Cut the skin (with fat) in to strips. About 3in by 1/2in.
Boils strips of skin until they are soft and can easily be punctured with a fork. About 15-20 min.
Strain boiled skins and dab with paper towel to remove excess water.
Arrange skins on a non stick roasting pan and place in oven. Cook until golden and crisp.
Season with anything. I like just salt and cayenne.

I generally toss the skin in a ziplock and store it in the freezer for use whenever.