Paper Pork - Slow Roasted Pork Shoulder Cooked in Parchment - Pulled Pork Recipe
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Date: 2019-07-25
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Comments and reviews: 9
karnlamp
Looks delish. I will probably stick with my slow cooker method. because I'm lazy and cheap. Just wanted to add one tip. if you're trying to watch the carbs/gluten, we enjoyed our l/o pork today over a bed of l/o rice. you end up eating half the pork with a fork anyway, so why not just go all in and lose the bun With cole slaw and beans, of course.
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Looks delish. I will probably stick with my slow cooker method. because I'm lazy and cheap. Just wanted to add one tip. if you're trying to watch the carbs/gluten, we enjoyed our l/o pork today over a bed of l/o rice. you end up eating half the pork with a fork anyway, so why not just go all in and lose the bun With cole slaw and beans, of course.
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Lauren Shisler
All aboard the joke trainYour joke was one of my older brothers favorite, so I'll share another one of his. So a bear walks into a bar, and the bartender asks 'what will you have? The bear says ' I'll have a rum(pause) and cokeThe bartender asks 'why the long pause? 'The bear says 'these holds up hands these are for digging Badum tss.
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All aboard the joke trainYour joke was one of my older brothers favorite, so I'll share another one of his. So a bear walks into a bar, and the bartender asks 'what will you have? The bear says ' I'll have a rum(pause) and cokeThe bartender asks 'why the long pause? 'The bear says 'these holds up hands these are for digging Badum tss.
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Protocol Officer
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
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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
reply
Charles-A Rovira
In Hawaii, and other Pacific islands, they use palm leaves instead of parchment paper, dig a deep pit, put in coals, put in the meat, with all sorts of veggies, in the sand, on a beach, all day, and in the evening you have a luau, with beers and music, under the stars. Now THAT'S living.
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In Hawaii, and other Pacific islands, they use palm leaves instead of parchment paper, dig a deep pit, put in coals, put in the meat, with all sorts of veggies, in the sand, on a beach, all day, and in the evening you have a luau, with beers and music, under the stars. Now THAT'S living.
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Hubert Shitmeyer
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.
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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.
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Bob McCormick
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.
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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.
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KayKay T.
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)
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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)
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Joe M Mams
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
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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
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C -
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.
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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
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