So I grabbed myself a pork shoulder and got one with the rind still on with the idea to make some crackling.
1st. I struggled to get the damn rind off the shoulder. Xr50 knives that are effortless to cut most things and they were having none of it. Ended up going with a little serated knife and still struggling to saw through sinew and fat. Any suggestions either on knife, technique or other tool like scissors maybe.
2nd. How do you do yours? I've got mine scored and salted at the minute. Was going to oil and throw over a hot grill tomorrow at the end of a cook. This sound good to you guys?