I decided to try it for an oven-roasted pork shoulder,
wrapping it from the beginning, and it came out so perfectly tender, and juicy,
I’ve been doing it that way ever since. Like I said in video, I’m not exactly
sure how much better this comes out with the paper, verses just wrapping
tightly in foil, but it seems to stay moister, and more importantly, it looks
cool on the table.
Speaking of barbecue sauce, I’m going to show you an unusual one next week, so stay tuned for that. In the meantime, I really hope you give this paper pork a try soon. Enjoy!
Ingredients:
7 pound bone-in pork shoulder roast
for the rub:
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tbsp smoked paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1 tablespoon brown sugar
1 tablespoon brown sugar
1 teaspoon cayenne
- Wrap and roast at 225 F. for 1.75 hours per pound
50 comments:
G'day Chef John. Could you offer any comment about how best to reheat the pulled pork for a sandwich the next day? Or, might it be better to eat it cold if it's no longer hot from the oven rather than reheating?
That looks like a lot of food for you and Michille. When you demonstrate cooking a large quantity like this what do you do with all that food?
Could you put this in a crock pot?
Hey John! Do you know any recipes for spicy brown mustard? The ones I tried were a little underwhelming. Seeing this recipe made me wonder since some spicy brown mustard would be great on that sandwich.
Cheers from Brazil!
Fantastic!
Chef John; I have a few briskets in the deep freezer. Would this recipe work for brisket?
Thanks!
-John
Chef I love this recipe! I always have weekend gatherings at my house and this is prefect! Quick question, if I didn't want to use all the alcohol you use could I use something else? Thanks again!
The meat needs to be wrapped, or the cooking the environment kept moist, to reduce the evaporative cooling effect. As the moisture evaporates, it stops the meat from reaching above a certain temperature. So you get what you call a "BBQ stall" in the cooking temp. The stalled out cooking process, which unfortunately occurs before the temp needed to break down connective tissue and collagen, only ends when enough moisture has been removed from the meat that the evaporative cooling can longer offset the heat coming in to the meat. Meaning, once it dries out, the temp goes up to where you want it. So the Texas cheat, wrapping it in foil, keeps the moisture in after a known temperature, which stops the evaporative cooling effect. This allows the meat to reach proper temperatures for connective tissue/collagen breakdown, AND retain the moisture that makes it so darned good.
I read about a demo using sponges to show the effect. 2 digital thermo's, a wet sponge in the open, and a wet sponge wrapped once the stall was witnessed. They replicated the BBQ Stall exactly, and verified the Texas Cheat as a fine way to keep moisture in the meat.
How does this compare to using a slow cooker? Also, you forgot to include the brown sugar in the ingredients.
Brown Sugar is not listed in the Ingredients list.
Love your show!
Brown sugar is missing from list of ingredients. Love you chef John!
Looks good. You left the brown sugar off the written recipe.
Definitely going to try this...looks so good! How much brown sugar goes into the rub?
Do you think this might work well for a (beef) chuck roast? Would the same cooking time apply? The chuck roast sitting in my freezer has been giving me a guilt trip for not making use of it yet...
Do you think this would work in a crockpot or is the oven better?
Hey, Chef John. Thank you for an early Friday posting. I always look forward to see what's cooking. This recipe and technique looks great! In the video brown sugar was add (maybe 1Tbs.) to the spice rub but not included
in the list of ingredients. Is it too later to add to your recipe? My wife is going to go crazy for this Paper Pork.
As always, you are the GREATEST!
If your guests know YOU...they know you went in for a bite no matter how well you think you hid the evidence. Hahahahaha!
I know lots of people don't have a tienda (Latin market) nearby, but if you do, buy some banana leaves and use them instead of the parchment paper. You won't get as good a seal as the paper, but the foil will take care of that. You'll be glad you did.
Another idea: blast the cooked, unwrapped roast in a high heat oven (like 500F) to crisp up the exterior. Or maybe use a blowtorch. I love that juicy/crusty contrast in roasted pork and this is a pretty decent compromise.
I was wondering. Would this exact method be able to be used with brisket? The reason I ask is because I smoke pork shoulder AND beef brisket with completely identical methods (they're both awesome!) and I'm curious to know if most cooking methods are transferable between both brisket and pork butt.
Amazingly delicious!
I made this fabulous Chef John recipe tonight with two tweaks. First, I brined the pork shoulder in a 6% salt solution with 3/4 cup of molasses for 12 hours. Second, I slathered Plochman's Yellow Mustard over the meat prior to applying the dry rub to make it stick better. Both ideas I got from Alton Brown.
The pork turned out fabulous. Thanks Chef John for another awesome recipe!
Great video John. The paper is a great idea to help keep the meat moist as it cooks. I make something like this using banana leaves instead of paper. It's called Cochinita Pibil and originates from the Yucatan where it means "Pig Buried". They wrap the pig in banana leaves and then bury it in a pit with hot coals and stones. Of course I didn't want to dig a pit so I came up with this kind of method and cooked it in my kamado instead. Most excellent.
When I saw this, I knew I had to try it. No question, 100 percent worth getting up at 4:30 am to put it in the oven. (I went back to sleep afterwards, of course.) So tender and moist and succulent and perfect. Chef John, you knocked it out of the park again!
Next time try your sandwich Memphis style with a big spoonful of finely chopped coleslaw on top of the chopped meat. Yummy.
I just bought a 14lb pork shoulder from Costco. Will it be okay to cook for 24.5 hours straight? Or should I cut it into two separate pieces and cook at different times?
Another great idea Chef, but a question for you. I want to do this with a 3-inch think chuck beef slab. Do you suggest the same spices or something else? Thanks!
Interesting technique. I think I'll try this with boneless skinless chicken breasts and see what happens.
Thanks, Chef John!
@EKM I always reheat something that was slow cooked slowly. Put the meat in a pot under low heat with the lid on stirring occasionally until its warm enough for your taste. I also save the juices and add them into the pot to help keep the meat moist and flavorful.
@Rodentraiser This technique will not work well on something without a good amount of collagen. I think boneless skinless breasts would dry out and have an undesirable texture. If you want to use chicken I would suggest using Chicken thighs, drumsticks, or a whole chicken.
This technique sounds great. I have a recipe for Puerco Pebil where I cut up the pork prior to cooking and it's a pain in the tuchas. When I saw you pull out the bone after your pork was cooked, the light bulb went on. Thanks :). BTW, I'm doing your recipe too, but not until it cools off outside and I can run the oven again without heating up the house.
Thanks for yet another recipe that I couldn't wait to try out! However, my results weren't quite perfect and I'd really appreciate your advice on how to improve it next time.
I didn't really want to make a huge portion like you did, so I went for a 2.5 pounds piece of boneless pork shoulder instead, which was a lot easier to acquire anyway.
According to your formula, the recommended cooking time would have been 4.5 hours, but since that seemed a bit short to me and I thought I'd probably need to compensate for the missing bone, I went for a whole 5 hours, then let the meat rest for an hour, as instructed.
Upon unwrapping, I immediately noticed that the meat wasn't falling apart as yours was, in fact, it still seemed fairly firm. I had never made anything like this before, so I didn't really know if I had cooked it too long or maybe not long enough, so I decided to just roll with what I had, and started tearing strips off of the meat, which was still manegeable, although it was hard work at stages. Some pieces I ended up just chopping.
All in all, the meat still came out really tasty, tender and juicy, but the texture was more like that of a perfectly cooked pork roast than that melt-in-your-mouth tenderness that pulled pork is supposed to have.
I'm pretty sure I should have cooked the meat much longer, but I really don't know how long exactly. The meat would have been just perfect were it supposed to be a pork roast, cooked to a perfect pink in the center and unbelievably juicy, but it wasn't quite pulled pork.
It's probably difficult to judge just from my descriptions, but what amount of time do you suggest I use for a boneless shoulder of this size next time?
Anyway, sorry for rambling so much, but I'd really appreciate your advice!
Thanks as always for your great videos, you've taught me more about cooking than any other book or website! Keep up the great work!
Greetings from Germany :)
Chef John, I made this last night and it turned out wonderful. The meat was so moist and tender. Definitely trying this with a chuck roast. Thank you!
Could I use this method with a shoulder of lamb, sort of like a Kleftiko?
I did this with a 10lb bone in shoulder overnight for about 13hrs of total cooking time. Bone came right out as promised. I used the pan drippings (w/ fat skimmed off) to help reheat later that night in a slow cooker. It was a hit.
I definitely recommend over doing it on dry rub. And next time I'm considering removing the parchment/foil at the end and blast heating it for the last run of time to get a crispy outside.
In reference to Raul's question:
I have a great Mustard recipe that is my pastry' chef's grandmother's creole mustard recipe from Baton Rouge. We modified it to be more "dijiony" and it is great. You have to let it ferment for at least 4-5 days but boy is it worth the wait!!
Better than anything you can buy in stores. Message me some how and I can send you the recipe and help modify it to brown mustard. Even though I live in New Orleans, I am from Charlotte, NC, so you know I know what's up with thee BBQ scene in North Carolina!
Made this with a 3.5# pork shoulder. Needed more time, probably because there was too much wrapping. Delicious anyway. Boiled the leftover pork the next day with a little white wine until it fell apart.
Mixed your vinegar sauce with bottled BBQ sauce and it was great. It cut the sweetness. Wonderful recipe that we'll make again!
kathryn, about how much longer would you have cooked that 3.5 pound piece? I'm thinking of starting in an hour or so!
Any suggestions on time/temp if using a boneless butt? Thanks!
Thank you, Chef John for providing the perfect solution for me at exactly the right time! I'm testing out this method today on a beef brisket that is going to be made up into medieval meat pies. I used a mixture of medieval spices in my dry rub and then used this technique to pre-cook the brisket (which was common in the medieval period -- usually roasting on open flame via spit turning) before mincing it finely and mixing it with other ingredients for the pie filling. Pies are in the oven now and looking great.
I can tell you that the beef itself came out beautifully done using this technique; nice and moist and full of flavour. I especially like that this method holds the spice rub on the meat, but unlike traditional braising, doesn't require huge amounts of extra liquid. There is also zero worrying about the meat getting dry or needing to be turned etc. Awesome stuff!
Chef John,
We used this technique for our first try at pork butt on the Big Green Egg. We cooked two butts uncovered at 350 deg. for three hours. We then took them off the grill, wrapped them in parchment paper and then foil and put them back on at same temp until the pork had internal tem of 205. (About two hours). We then put them in a cooler, still wrapped for an hour. When we unwrapped, the bone came out cleanly and the pork was moist and flavorful but still had a good bark. Great pulled pork and in 6 hours rather than the standard 11 or 12. We are calling this "the California Crutch" Thanks for sharing this (and your recipe for avgolemono soup which I make just about every other week) I have always cooked pork butt in the oven using a recipe from Emerill Lagasse for Cuban sandwiches but I am going to give this method a try next time we do Cubans.
Chef John, I just made a 8 lbs shoulder using your method and it was amazing. Slipped right of the bone. Best meal I’ve ever had. Extremely soft and juicy. You have the praises from the entire family. Thank you good ser.
My Mom has slow cooked pork butts in the oven for a long time. She loves it and I was never too thrilled. After watching this video, I see 3 main differences. 1) the butts that she used were not trimmed of the big chunk of fat on the top 2) she uses "leafy" seasonings like basil, oregano, parsley (which I don't think work too well with pork butt) and 3) she doesn't use paper. Now I have hope! I'm going to send her the link here and maybe, hopefully she will try it and find out that it's better than hers. This sounds great to me and if she doesn't give it a try, I will. Update to follow!
Howdy from NC! Made this yesterday for a late Christmas Dinner with family. Huge hit as was sauce! Even my BBQ snob BIL was impressed. Delicious as always. Thanks a bunch!
Dear Chef John,
Just wanted to let you know that the cooking time might not be really proportional to the weight. I had a 3 pounds piece of pork shoulder. After roasting it for 5:15 hours at 225 F. and letting it rest for 50 minutes it came out rare. It was really pink in the middle. I've just wrapped it again and I'm planning to cook it for 2-3 more hours, but I've lost a lot of juices in the process. Hope it won't be a total failure.
Could you give me an idea of what might I've done wrong?
Thank you
P.S. Big fan. Tried most of your recipes and all of them were a success.
Tried this method over the holidays...I don't think I'll ever utilize another method. It is phenomenal
Cooked the paper pork a few days ago (7-lbs for two, poor planning). Just added some of it to a bowl of mac n cheese, and holy cow it's awesome!!
Since a giant pot of lard isn't always the best option for me, I'm always on the lookout for a really great carnitas recipe. I used to use Chef John's recipe for the milk braised carnitas, which always turned out well. I figured I'd try the recipe, since the meat smooshed so nicely in the video.
This is my new favorite! It does take a while, and some planning ahead, but the meat turns out so beautifully! Perfectly smooshy, tender meat! I use some cumin, salt, garlic powder, and paprika for the dry rub.
I currently have some pork in the oven now. ;)
Hi Chef John,
made this just now with lamb shoulder, totally forgot to add the sugar to the rub, and used fenugreek instead of cayenne, but it's absolutely delicious.
Chef John, this technique works because the temperature is 225 F, which is about the temperature you get at one bar (atmosphere) in a pressure cooker. Why? The water, as it heats, becomes a solvent - much like alcohol. It essentially "dissolves" the meat. The wrapping doesn't allow the water to escape "as fast" as in an exposed situation, so the meat cooks in a super-heated water situation. You were correct that any rub and any meat would work. The Mayans in their "pibs" did this exact thing, and YES! with banana leaves. Great show!, Tom
Hi Chef John, just tried this started it last night at 10:00pm I pulled it out of the oven at 10:30am and let rest for like an hour and a half, a little of the juices leaked out...maybe a tablespoon, I unwrapped and it was still pretty hot, I got a fork and tested it and it just fell apart and so juicy and tasted great, everyone loved it, I'll be doing this again for sure it's just to easy, thank you for this added skill
Post a Comment