Just a question on the meat you used. I can't tell from the picture if you removed the pork skin prior to cooking. Usually when I get a bone in shoulder, it still has the skin on it (which is perfect when I make Pernil and we eat all that crispy skin) but I think it might get in the way for this application. We just got our first 1/2 pig last weekend and I want to try this recipe soon. Thanks!

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