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How should I modify my porchetta recipe for a skinless pork shoulder?
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Making Melissa Clark’s porchetta pork roast for Easter tomorrow, but I couldn’t find a skin-on pork shoulder. I have a bone-in, skinless one with a decent fat cap. I’m sad that I won’t get any crispy skin, but what other changes should I be aware of? Should I score the fat? Will this impact the cook time?
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