I am interested in getting a good amount of bark on my pulled pork but i also want a good amount of juice to toss back in the meat and to give additional flavoring. what is the best way to reach that ? Does a straight up dry run penetrate and give me a good amount of gravy ? Or is it best to mix both a dry and wet so i can get more juice?
Also.. should i trim the skin off the shoulder and leave some fat ? or leave skin on? bone in? the skin side has the most surface area with good bark potential but this might be lost if i leave skin on.
finally i have seen alot of people who tie their meet.. is that a better method? to trim off of bone and skin and then tie it together?