CHEF JOHN'S PAPER PORK SHOULDER
This 'paper pork' was inspired by a technique for smoking beef brisket that involves wrapping the meat in parchment paper after a certain point in the cooking process, in an effort to keep the meat moist and succulent. 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.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 12h45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 225 degrees F (110 degrees C).
- Mix salt, black pepper, paprika, brown sugar, onion powder, garlic powder, and cayenne pepper together in a bowl.
- Sprinkle rub mixture evenly and thoroughly on each surface of the pork roast, pressing it onto the surface.
- Cut a 4-foot piece of unbleached parchment. Place roast at one end and roll roast tightly in the parchment. Cut a second piece of parchment and roll the roast, positioning it in the opposite direction before rolling.
- Cut a long piece of heavy duty aluminum foil and tightly wrap the parchment-wrapped roast. Wrap the roast in a second piece of foil, and then a third, rotating the position of the roast each time. Place wrapped roast in a roasting pan with folded edges facing up to minimize leaking.
- Place in preheated oven and roast until tender, about 12 1/2 hours (or 1.75 hours per pound of pork).
- Remove pan from oven and allow the wrapped roast to rest at least 1 hour before unwrapping. Brush roast with accumulated juices in the parchment paper.
Nutrition Facts : Calories 696 calories, Carbohydrate 4.6 g, Cholesterol 208.5 mg, Fat 49.8 g, Fiber 0.7 g, Protein 54.4 g, SaturatedFat 18.3 g, Sodium 2079.6 mg, Sugar 2.6 g
ROASTED PORK SHOULDER
This is my favorite way to cook a pork shoulder roast. Very tender and delicious! This recipe came from the "Paula Deen Cooking Show" (Food Network). I've changed the prep procedure to make it easier and reduced the sprinkled on salt mixture to 1/4 of the original amount called for in the print-out version of the recipe (Think it was posted wrong!) ENJOY!!!
Provided by Rick B2
Categories < 4 Hours
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Rub roast well on all sides with liquid smoke.
- Combine salt, garlic powder and pepper in a bowl and mix well.
- Add 1 Tbs of the above mixture to the seasoned salt and sprinkle this mixture on all sides of roast---You may not need to use it all, use your own judgement.
- Place roast in a large roasting pan or dutch oven---add the onion, water (pour around roast, not over it) and bay leaves.
- Cover, place in oven and cook for 2 1/2- 3 hours, or until internal temperature of meat is 170 degrees F.
- Remove from oven and pan-- let roast cool for a few minutes.
- Slice meat or shred as for pulled pork (I usually do half sliced and half pulled).
- Serve on bread or buns with your favorite BBQ sauce or coat bread or buns with mayonnaise.
CHEF JOHNS PULLED PORK BBQ
from all recipes.com. Cooks overnight. This is one of the few pulled pork recipes that does not cook in a slow cooker. Slow roast in the oven and don't omit the liquid smoke.
Provided by surus
Categories Pork
Time 12h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 210*F.
- Sprinkle roast generously with rub and place in heavy Dutch oven.
- pour 1/4 t liquid smoke into each of two ramekins, add 1/2 c water to each and place in Dutch oven on either side of the roast. Cover with lid.
- roast pork for 12 hours, until very tender. Remove from Dutch oven and place on work surface. Discard bone and any large pieces of fat.
- roughly chop pork with knife or cleaver. Drizzle with bbq sauce. Season with salt and pepper.
- spread bbq sauce on buns and pile pork on buns to serve. Top w coleslaw if desired.
Nutrition Facts : Calories 149.2, Fat 1.9, SaturatedFat 0.5, Sodium 371.3, Carbohydrate 28.3, Fiber 1, Sugar 7.8, Protein 4.1
PORK CONFIT
Steps:
- Combine first 8 ingredients in large bowl. Add pork; turn and rub to coat well. Cover and chill overnight.
- Preheat oven to 275°F. Place onions, garlic, thyme sprigs, and rosemary sprig in large ovenproof pot. Pat pork dry with paper towels and place atop vegetables in pot. Pour enough melted lard over pork to cover by 1 inch. Cover and place pork in oven. Roast until pork is tender, turning occasionally (keep pork covered with lard at all times), about 4 hours.
- Using slotted spoon, transfer pork to another large bowl, packing tightly. Strain liquid in pot into 4-cup measuring cup; discard solids in strainer. Allow juices to settle at bottom of cup, about 15 minutes. Carefully pour enough fat from cup over pork in bowl to cover by 1 inch. Pour juices from bottom of cup into resealable plastic freezer bag; seal and freeze to use for making thePork Cassoulet (it's also great as a sauce). Cover and refrigerate pork at least 2 weeks and up to 2 months (keep pork covered with fat).
- Rewarm pork confit to melt lard. Drain pork before using.
- *A dried herb mixture available in the spice section of many supermarkets and at specialty foods stores. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.
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