I looked everywhere and apparently Provo, Utah is not the place to find pork shoulder with the skin on and the bone in. I bought a boneless, skinless shoulder anyway, and I'm wondering if I made a permanent fatal error. Anyone out there have experience with port shoulder sans skin? I see a few recipes online but for some reason I trust you people more. Plus, I'd like to use Kenji's suggestion of serving it with lots of sauces so a recipe that uses more than salt and pepper won't work.