Paper Pork - Slow Roasted Pork Shoulder Cooked in Parchment - Pulled Pork Recipe

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/255280/Chef-Johns-Paper-Pork-Shoulder/

[@surfacingcom]

Chef John's pull out game is on point!

[@Rawr98]

He's gonna get so many compliments

[@Bmarhawaii]

Instead of your seasonings Chef John, sub out some whole garlic cloves, soy sauce, liquid smoke, Hawaiian salt and some Worcestershire...You got Hawaiian style Kalua Pig!! I use the turkey bags though, much less hassle. Thanks for the vids!!

[@illumascotti]

So do any of you other Food Wishes junkies out there ALWAY say "enjooooy" with Chef John at the end of every video?

[@illumascotti]

I know I do.

[@jjb926]

Lately I've been cooking a salmon fillet in parchment paper with some pesto and asparagus for about 20 minutes at 350. Turns out perfect.

[@bretthopenwasser2267]

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.

[@arlynnoel]

Chef, your comment about adding/retaining moisture by using leaves to cover a roast reminded me of the time I was part of a team in Hawaii charged with preparing a kalua pig for a luau. After digging an imu on the beach, starting a fire, and heating rocks, we used a combination of ti and banana leaves to wrap the pig, place on a metal litter and covered that with wet gunny sacks and a tarp, then buried it in sand where it remained from about midnight until noon the next day. It was unforgettable!

[@SG-bp4lg]

I love listening to you chef. Whenever I'm stressed or want to calm down I just watch you make scotch eggs or something. Keep it up!

[@Ben786]

My theory is that the parchment paper helps wrap the meat in a moist environment. If you used just aluminum foil, the water tends to come out and stick to the foil, while the parchment paper is almost hydrophobic in nature, so the meat stays moist.

[@kayt.2196]

Oh man. Chef John your videos always make my stomach rumble. On a side note, I hope you come up with another one pot/pan recipe soon/again. My favorite has been your chicken sausage orzo! Made that 3 times already and it's always been a hit (and easy to clean up)

[@TattingChic]

This looks doable! Can't wait to try it! Very nice All-Clad roasting pan, btw. The pork shoulder roast looks delicious!

[@Helenemonblogdefille]

I've been watching your videos for years and this is my first coment : what you do here on this channel is amazing and soooooo tempting !! I don't cook (I'm a beauty blogger and you tubber, you can't do everything ;-) but I love to watch everything you do, that is so appetizing !!

[@SuzanneBaruch]

Live a little! Try one of his easier recipes, then work your way up. I think you'll be amazed by how relaxing it is.

[@nalty0]

Was wondering why he didnt use the parchment paper he seasoned the meat on, as the first wrapping. there was a lot of seasoning on it still. more flavour than a new piece of parchment

[@Intensifizer]

Many people are talking about that sauce. It's the best sauce. No one else has sauce like this.

[@DJBobalu]

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.

[@adiahaalexander9359]

This is how I do my pork shoulder as well but I've never used the parchment paper I just used multiple layers of foil. I'll try the parchment/foil combination next time to see if I notice a difference.

[@boozybaby8220]

I love you Chef John

[@Odinshi]

I usually just put mine in a crock pot, but yours look more delicious! I think I will try to use a dry rub and paper - then stick *that* in the crock pot instead

[@BasedSif]

Food wishes one of the oldest of my subscriptions. Been subbed since '07

[@smiley8106]

It looks like a huge burrito! That's an awesome technic, my mom usually tends to cook pork pretty dry... But now I will show her this and hopefully things will change. The only bad thing is that it takes a long time to cook, and l also think my mom will get a little nervous leaving the stove on overnight 😩😩😫.

[@randommajmun]

time is per pound of meat, you dont need to cook 7 pounds like he did

[@smiley8106]

+randommajmun we usually buy it that big 😫

[@HassouTobi88]

And if you wake up early to prepare it you could eat it for dinner.

[@jyaveragecook]

My mouth watered just by looking at it........omg

[@dwaynewladyka577]

Looks like Christmas with the wrapping and unwrapping. That pork looks awesome!

[@teddymartinii1979]

I honestly don't know if that paper makes any difference, but the pork looks good. Given the number of ways I have cooked pork butt, I tend to think it doesn't matter, but, it can't hurt, either. The best thing about pork butt is how forgiving it is. When my friends make their first attempt at low-and-slow BBQ, I always tell them to start with a pork butt. Don't even think about starting with brisket.

[@amandakronmueller7798]

Oh yeah! 2am chef John video!

[@russbear31]

This is basically roasting meat low and slow "en papillote." I love it! I wonder if there is some way to sneak a few hickory chips in between the foil and parchment paper to give the meat a more smoky flavor. --Or could you cheat with some liquid smoke?

[@viibridges]

"you can actually eat a little bit, then put it back together and your guests will never know" LOL

[@dxuma]

well holy smokes this looks absolutely phenomenal!!!

[@sthompson4049]

going to put this in favorites and make it on a autumn day

[@haro062180]

i bet your kitchen smelled amaze balls, Chef!!

[@shuvanidev]

Wow! That looks amazing and I'm going to give it a try. Thank you!

[@carmenarroyo9235]

Eric Holder of your pork shoulder, I about died. lol

[@basteta3150]

Absolutely awesome!! And here I thought the bacon video got me. This one proved me wrong.

[@Ilyen12]

Thank you for the videos, chef john.

[@fraserwhitehead539]

I firmly believe complex life evolved for the soul purpose of this piece of meat being cooked using this technique.

[@ShanazTube]

I have to say...the removal of that bone was pretty sexy!!

[@FezCaliph]

it really was!

[@PaulGreen11]

I liked the way that "Pork Butt" just gave it up.

[@FezCaliph]

PaulGreen11 😂😂😆

[@RealityIsTheNow]

Nonsense. The sexy part is the insertion of the bone. :D

[@drumvisio]

You can Press 7 on your keyboard to enjoy even more!

[@Devon4901]

I love this guy

[@kylawi2014]

Can you make a video showing us how to make challah? You're video commentary and recipes are the best. My husband has loved every recipe of yours that I've made.

[@sijoonjang3997]

my goodness it makes me wanna go buy pork shoulders right now!!! something so easy to execute that I can't think of any excuses not to!

[@ashleycduncan]

I love your videos Chef John!

[@bunnytootangy]

This reminds me of an Asian dish we have in Singapore and also Malaysia called paper wrapped herbal chicken. it's v good because the chicken is always moist n tender!

[@RolTickler]

omg I already had the parchment because I made the parchment salmon Chef John recommended in a previous video and just got a very nice piece of pork shoulder. It is decided! I am doing this tomorrow! Thanks!

[@SuzanneBaruch]

Be sure to come back and tell us how it turned out!

[@rkupka]

this looks really amazing.

[@sempre_avanti_01]

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).

[@GoldieLoqs]

Just BEAUTIFUL! I know what I'm making for dinner very soon!

[@Chris-xt7dx]

That looks so good, my mouth is salivating.

[@originalmusic401]

first dish i made by you was chicken tikka masala much love keep up the great work!

[@trainroomgary]

I like this recipe, something that I could do. I hope. • Cheers from The Detroit & Mackinac Railway 🚂

[@MajorPonch]

That. Is. GLORIOUS.

[@protocolofficer2629]

Again, thank you. I am thawing a pork tenderloin and will use your marinade and method but will shorten the roasting time considerably. Pork is forgiving so I am looking forward to some excellent pork tonight. Hey, I'll only cook mine for a maximum, five hours. Wish me luck! Now to make cole slaw!🙄

[@FurryWooki]

Basically BBQ in an oven without smoke. Similar process for my pork shoulder. Rub, smoke for a few hours, then wrap in butcher paper to finish the cook. Amazingly tender and moist.

[@xnonsuchx]

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!

[@taifu13781]

your killing me man, that looks AMAZING

[@SuperDave21]

Love pulled pork... I prefer mine on the Big Green Egg smoker with applewood and a 20 hour cook at 240ºF Then a 1 hour rest in a cooler wrapped up in towels...!

[@Spiegelgeist]

Looks good! :) Love your recipes. I made the lemon gratin the other day, came out great! I'll have to try this out. Also can't wait for the sauce recipe, and the joke wasn't too bad :)

[@drumvisio]

25 sad veggies. I can understand but, this is just the nature of life, from the smallest insect to the largest behemoth. Looks great Chef John, Thank you.

[@mommargie2679]

It looks so delicious!

[@PlatypusGuitar]

Im wondering if this technique could be applied to a slow cooker

[@pabloricardodetarragon2649]

Yes, and I wrap the pork in fresh banana leaves. That gives a fabulous taste and makes more juice..

[@noviceprepper5397]

thanks for the tip

[@brokenempire2010]

youre the best Chef!!!!

[@opticsrus9981]

Thank you. I Will have to try this method. Give my smoker grill a rest for one weekend. Just one! lol

[@TheUnholyPosole]

Is this recipe applicable with Raccoon meat, pork is getting expensive?

[@needlessoptions]

"But don't worry I'll eat that little piece when I change the camera angle" lmao I love you

[@hawtnurse6385]

Truly genius and innovative

[@MercenaryBlackWaterz]

I'm a horse and I find that joke offensive, unsubbed.

[@teddymartinii1979]

He had to brush a whole lot of dust and cobwebs off of that joke. There is probably a hieroglyphic of that joke in one of the pyramids.

[@tyvivp99]

Oh stop horsing around man

[@MercenaryBlackWaterz]

Glenn Zanotti It's still offensive, horses have feelings too you know...

[@johnyannacci4413]

A baby seal walks into a bar. The bartender says, "What'll you have?" The seal says, "Anything but a Canadian club."

[@noviceprepper5397]

lol

[@raiderking69]

Next time I smoke Boston Butts, I'll smoke them for four hours and then do this the rest of the way. Great technique.

[@MONKEYSiluv]

hes honestly so adorable lol that joke was the cutest thing

[@debbiemcclure2874]

Looks incredible, tyfs. God bless

[@rafaelericson]

best recipe/ technique ever

[@dew217]

Will definitely be trying this

[@John-iv2oz]

Chef John, what are your thoughts about doing this with a crock pot? leaving the oven on for 12 hours is a long time and I hate leaving an oven unattended.

[@margaretjones784]

I enjoyed watching the video

[@angiehaumont8158]

I am gonna have to try this! Looks so wonderful! Thanks for sharing! :)

[@raincoast2396]

Damn! Its late at night and now I'm hungry! Pork... Mmmmm........

[@TheMrpiggyboy]

WOW! Great technique. I have to try this. Will the same time per pound work just as well for beef chuck and maybe lamb? Thanks for posting keep up the wonderful work. Cheers.

[@mckenna8663]

That looks SO good!

[@tkfn2206]

Next time i get hold of a 7 pound pork shoulder i will definitely try this! Seriously tho, that look delicious.

[@John-pj3ic]

Great cook chef.

[@True1dBeliber]

wonderful video ! it looks delicious

[@taifu13781]

I also appreciate the reference to the "old style" of barbecue with the wet leaves. would you happen to have a source reference I could study? sounds interesting

[@SaoodVidal1]

i subbed to this channel cuz its funny lol

[@joemmams5785]

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

[@wompaking]

You convinced me. Going to try this for Sunday roast with a sort of italian sausage seasoning from your ribs video. ^_^

[@TheCraftingDays]

These look amazing!!!!

[@patriciatreslove146]

Amazing how the bone came out, I may have to make this, just so I can pull the bone out

[@mcd0ndal]

this looks beautiful!!!

[@PaulGreen11]

I tell you one damn thing, that sandwich sure looked good.

[@drcobol2000]

I'll have a bit of that on a Kaiser roll with some coleslaw, please.

[@sofielambek007]

my favorite pickle arrangement

[@WiseAilbhean]

3:01 "give it the ol' tuck and squeeze as you go" 😂

[@Thetiredsailor97]

Wow that looks delicious

[@snowcloud06]

I've heard of unbleached parchment paper but I've never seen it in the stores I shop in. I have to order it online I guess. I am making this next time I buy a pork shoulder.

[@shawna1320]

Looks delicious!

[@theReal.JuanDelaCruz]

hmmm.. Chef John, can do the same process for a different cut of pork? would i still get the same results? gonna try out that dry rub too. 😍😍😍

[@Justahappykitty]

OMG THIS IS WHAT I NEEDED

[@bulldogg187]

North Carolina. represent

[@Nawgul]

I am so trying this tomorow...

[@Alverant]

Why not apply the rub when you're on the parchment paper so all of it gets used?

[@edstirling]

for the camera.

[@noviceprepper5397]

good idea, thank you

[@MrPokechu13]

first! and I love your videos!

[@Greencoast215]

I caught myself drooling before you even put it in the oven. Ha!

[@Oldschool503]

Looks delicious but i would need some coleslaw!

[@seventian6117]

Will try it in slow cooker,