Kristen- what makes me think you really like this recipe for pork shoulder? (That you posted twice) As far as pork fat goes I agree. I say go right to the source and buy fresh fried pork rinds at Mercado Sabor Latino on Saturday mornings. Are you packed yet? On this fishing off the pier thing- I’m used to clipping the barbs and using my own hand-tied flies out on Cedar Lake. Will you put the worms on for me?
"A wonderful bird is the pelican,
His bill can hold more than his belican.
He can hold in his beak enough food for a week,
Don’t ask me how the helican." (sorry, rich)