British BBQ Society Forums

Untied it and removed the skin, now it's pretty much falling to pieces. I've left one of them tied with skin on. But do I have to buy some butchers string and tie them back up?

I was thinking this way would be a quick cook with a lot of bark.

Has anyone done this before?

It looks a mess.

If you are careful you can strip most of the skin off the still rolled one without untying it and low and slow it as you desire. As to the bits I'd remove the skin, season it well and cook in an oven bag which will retain the moisture. You won’t get a bark but will get juicy pork.
Sorry you had such bad luck. My Morrisons would only sell the smaller joints and wouldn't let me buy a huge chunk. If I get the chance, it's probably ASDA's turn for cheap shoulder (gods help the poor pig breeders) and they do very large rolled joints all at different prices so less likely to contain smaller bits.
I don't care how good a butcher is there is no way he can consistently bone and roll joints at the same weight without using make-up pieces. So bigger, randomly priced joints are more likely to be in one piece