Pork is versatile and suitable for various preparations, particularly when smoked. The skin on cuts like pork belly may not be necessary unless smoking a whole pig. Removing the skin can allow for the formation of bark, which is essential for flavor and texture in BBQ. Bark develops through the interaction of meat juices, seasonings, and heat, contributing significantly to the taste experience. Chef Billy Parisi emphasizes that the skin can hinder the absorption of smoky flavors in smaller cuts, making it preferable to keep the skin off.
Pork lends itself to various preparations and techniques. Smoking pork, especially neck or shoulders, can produce delicious results, but skin should usually be removed.
The skin on pork can block smoky flavors from penetrating. When smoking a whole hog, it can become crispy and flavorful, but for smaller cuts, it is better to strip it off.
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