Pork Paper Pork – Slow Roasted Pork Shoulder Cooked in Parchment – Pulled Pork Recipe by admin June 19, 2018, 10:55 am 49 Comments barbecueBbqchefcookingfoodFoodwishesjohnmeatPaperParchmentporkpulledpulled porkreciperecipesroastedshoulderSlow See more Previous article Vegan Fruit Cream Recipe – How To Make Fruit Cream At Home – Dessert Recipe – Nupur Sampat Next article Cheesy Rice Cutlets | Shilpa Shetty Kundra | Payasa | Healthy Recipes | The Art Of Loving Food 49 Comments Leave a Reply porn is not allowed on youtube chef john! lol 😀 i need this in my tummy!! Reply reminds me of cooking turkey in a brown paper bag. Reply Can you make chocolate pudding? Reply One of the most glorious pieces of meat, I have cooked and tasted. Chef, I switched up the rub, to a brisket rub, I have on my spice shelf. Just amazing. Reply why did i laugh at that joke? Reply The meat looks like food cooked in a Maori Hāngi but wouldn't have the weird earthy taste. Reply Looks like Christmas with the wrapping and unwrapping. That pork looks awesome! Reply can I use beef instead? Reply I usually cook pork butts in a smoker, but I'm giving this a try right now. It's now been in the oven for 3 hours and based on the 10.6 lb weight of this butt it will have to cook for another 15-1/2 hours. Hope the family doesn't mind eating dinner at 9 o'clock tonight. Reply gosh so easy and you get to sleep through most of it. Hey I'm starting to talk like you. lol Reply Would the cooking time be different if you were using a boneless shoulder? Reply Chef John do an horchata video. Reply Eric Holder of your pork shoulder, I about died. lol Reply Vegan Recipe? Reply could we use banana leafs? Reply Is this recipe applicable with Raccoon meat, pork is getting expensive? Reply going to put this in favorites and make it on a autumn day Reply This grasshopper hops into a bar for a drink. The bartender notices the grasshopper and immediately says, "Hey, we have a drink named after you!" The grasshopper replies "Really? A drink named Steve?" (Rimshot). Reply Chef, would sous vide this for the same period of time and at the same temperature yield similar result? edit: Never mind, 225F is higher than water boiling point. Reply Too much White Meat was trimmed from that Pork,… Makes me sad 🙁 Reply how do you feel about enchiladas Reply an amazing recipe, i`m gonna try this the next time i`ll have family come over:-) the technique remindes me of something we call the roman pot here. It`s basically a large backing dish made out of clay with a lid, in which we sometimes prepare meat in a very similar way. It heats it nice and slow and keeps all the juses in, amazing! Thanx for the great Videos!!! Reply many moons ago,in N.C.,folks I stayed with dug a hole,put about 18" of hot coals in,covered with green wood and added pork covered with wet paper bag then put roofing tin on top and covered with dirt…next day we had THE most awesome pork that ever was Reply 12.5 hours oven roast?i guess that meat is worth the electricity bill…..oh and chef john, if you'd present that on the plate IN the paper STILL ? take your 1-2 minutes extra standing next to me to watch me eating the parchment paper in good faith its some sort of puff pastry dough. Reply Wow that looks delicious Reply Please, for the love of God, remove that tool Eric Holder's name from any future posts. Reply This is just a mess. Put it in a slow cooker and get the same results without the mess OR just roll it in the foil. Parchment paper doesn't do a thing. Reply That's my FAVORITE joke! Aw, why the long face? 🙂 Reply That looks so good, my mouth is salivating. Reply Why not just place the seasoned meat into a turkey size oven bag? Reply I love this! It makes vegans cringe. Reply 5:27 = food porn ahhhhhhh Reply It's the low and slow roast method of Adelle Davis. Reply This looks incredible. I will be making these on movie night tonight! We hope you will check our romantic comedy Chasing Taste on iTunes or Verizon Fios! It's about a food critic who loses his sense of taste and smell and will do anything to fake his reviews! We are huge fans of your channel and your amazing recipes! Reply I love his up and down pitch voice and that horse joke got a giggle outta me…..I can't wait to try this wrapping party pork!!!!! Reply What if, what if… now open your minds real wide here, you pack a bunch of root vegetables around the pork shoulder before wrapping it to absorb all that porcine deliciousness? Proceed as usual and then serve with pork-infused mashed potatoes/yams/carrots/rutabagas/whatever. Reply Seriously…. Reply what are the equipmenst you use in producing such presrentation? Reply Why do you do this to me John? Why? :9 Reply Anyone who doesn't have parchment paper in their kitchen is really missing a key piece in your cooking and baking arsenal. It's like not having a wooden spoon or a frying pan. It's basically mandatory and you're living an unfulfilled life if you don't have it. Reply After seeing this, I'd pay per pork shoulder. Reply Another reason to use parchment paper (not necessarily in this case) is if you're going to wrap in foil and there are acidic ingredients, which can react with the foil (and eat through it), getting dissolved aluminum in the food. YUM! Reply Amazing how the bone came out, I may have to make this, just so I can pull the bone out Reply Hey Chef John, How about using this technique to make a Cuban Lechon? Perhaps cooked not as long so it isn't falling apart? Reply recipe for those buns?? Reply My food wishes would be a ramen,make it happen chief please :^) Reply Bet that sandwich would be even better on a Sweet Potato Roll… Reply question: what if I had this as leftover the next day it'd be cold, could I reheat it foil wrapped in the oven then? Reply i went vegan but still love your vids 🙂 Reply Leave a Reply Cancel reply Your email address will not be published. Required fields are marked *Comment Name * Email * Website Save my name, email, and website in this browser for the next time I comment.