This is not a snack that one has often. But when one DOES, it's ambrosia!
I smoked a pork shoulder shank last weekend, and removed the skin and fat.
Cut up some of the fattiest end, put in a foiled pan and roasted in a 250 - 300 oven for a couple of hours, until crispy.
Sprinkle with salt. Wait until they cool just a bit.
OMG!!!
Lee
I smoked a pork shoulder shank last weekend, and removed the skin and fat.
Cut up some of the fattiest end, put in a foiled pan and roasted in a 250 - 300 oven for a couple of hours, until crispy.
Sprinkle with salt. Wait until they cool just a bit.
OMG!!!
Lee