• 1 large piece pork skin, about 2 pounds (910 g), trimmed of excess fat (the skin portion should be at least ¼ inch/6 mm thick)
• 6 cups (1.4 L) canola oil
• 1 recipe BB Rub

Put the pork skin in a large pot and cover with water. Weigh it down with a plate the entire time of cooking to keep it submerged. Bring the water to a boil, lower the heat to a simmer, and cook until the skin is soft and pliable but not falling apart and the water is white, 1½ to 2 hours. Add more water as needed to keep the skin well covered.

Using a large spider or slotted spoon, carefully remove the skin and arrange in an even layer, with no folds, on a cooling rack set over a baking sheet. Discard the cooking water. Put the baking sheet in the refrigerator, uncovered, and let cool completely, about 2 hours. When the skin is cold, use a spoon or bench scraper to remove all subcutaneous fat, being careful not to tear the skin.

In a deep-fryer or Dutch oven, heat the oil over medium heat until it reaches 375°F (193°C) on a deep-fry thermometer. Line a baking sheet with several layers of paper towels and place the rub in a bowl.

Cut the skin into strips 2 inches (5 cm) long by 1 inch (2.5 cm) wide. Fry in batches of 3 or 4, prodding the skins with a spider or large slotted metal spatula until they puff up and become lightly golden brown and crispy, about 20 seconds. Remove from the oil, transfer to the prepared baking sheet, and season immediately while hot with some of the rub. Serve hot or at room temperature. Any uncooked strips can be stored in an airtight container in the refrigerator for up to 2 days before frying. The fried pork skins will keep for 2 days stored in an airtight container at room temperature.