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!!
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.
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!
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.
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)
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
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.
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 !!
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.
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
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.
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?
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!
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.
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...!
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.
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!
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!🙄
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).
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.
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!
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 😩😩😫.
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 :)
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.
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.
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
Just make sure it will fit, all that parchment and foil will add a lot of bulk. Having the package snugly squeezed against the sides of the slow cooker would likely affect how it cooks. I'm betting it would be done significantly faster than in an oven with lots of air circulation.
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.
Check out the recipe: www.allrecipes.com/Recipe/255280/Chef-Johns-Paper-Pork-Shoulder/
Chef John's pull out game is on point!
He's gonna get so many compliments
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!!
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.
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.
So do any of you other Food Wishes junkies out there ALWAY say "enjooooy" with Chef John at the end of every video?
I know I do.
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!
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.
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!
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)
This looks doable! Can't wait to try it! Very nice All-Clad roasting pan, btw. The pork shoulder roast looks delicious!
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
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.
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 !!
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.
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.
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
Many people are talking about that sauce. It's the best sauce. No one else has sauce like this.
Food wishes one of the oldest of my subscriptions. Been subbed since '07
I love you Chef John
Oh yeah! 2am chef John video!
"you can actually eat a little bit, then put it back together and your guests will never know" LOL
I have to say...the removal of that bone was pretty sexy!!
it really was!
I liked the way that "Pork Butt" just gave it up.
PaulGreen11 😂😂😆
Nonsense. The sexy part is the insertion of the bone. :D
You can Press 7 on your keyboard to enjoy even more!
well holy smokes this looks absolutely phenomenal!!!
Looks like Christmas with the wrapping and unwrapping. That pork looks awesome!
Eric Holder of your pork shoulder, I about died. lol
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.
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?
Wow! That looks amazing and I'm going to give it a try. Thank you!
My mouth watered just by looking at it........omg
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!
Be sure to come back and tell us how it turned out!
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.
I love your videos Chef John!
Absolutely awesome!! And here I thought the bacon video got me. This one proved me wrong.
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...!
i bet your kitchen smelled amaze balls, Chef!!
going to put this in favorites and make it on a autumn day
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.
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!
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!🙄
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).
Thank you for the videos, chef john.
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.
hes honestly so adorable lol that joke was the cutest thing
"But don't worry I'll eat that little piece when I change the camera angle" lmao I love you
this looks really amazing.
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!
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 😩😩😫.
time is per pound of meat, you dont need to cook 7 pounds like he did
+randommajmun we usually buy it that big 😫
And if you wake up early to prepare it you could eat it for dinner.
That looks so good, my mouth is salivating.
That. Is. GLORIOUS.
first dish i made by you was chicken tikka masala much love keep up the great work!
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 :)
Just BEAUTIFUL! I know what I'm making for dinner very soon!
I love this guy
youre the best Chef!!!!
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!
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.
wonderful video ! it looks delicious
It looks so delicious!
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.
I like this recipe, something that I could do. I hope.
• Cheers from The Detroit & Mackinac Railway 🚂
That looks SO good!
Would the cooking time be different if you were using a boneless shoulder?
first! and I love your videos!
I am gonna have to try this! Looks so wonderful!
Thanks for sharing! :)
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
Thank you. I Will have to try this method. Give my smoker grill a rest for one weekend. Just one! lol
I firmly believe complex life evolved for the soul purpose of this piece of meat being cooked using this technique.
Yay! just when I was wishing for a new video!!! :D
i subbed to this channel cuz its funny lol
I enjoyed watching the video
this looks beautiful!!!
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. 😍😍😍
Great cook chef.
Looks incredible, tyfs. God bless
These look amazing!!!!
your killing me man, that looks AMAZING
can you make video for bbq brisket smoking recipes ? please
3:01
"give it the ol' tuck and squeeze as you go"
😂
Is this recipe applicable with Raccoon meat, pork is getting expensive?
Will definitely be trying this
Hi love ya vid's. could you use this say on lamb or beef.
Looks delicious!
best recipe/ technique ever
I tell you one damn thing, that sandwich sure looked good.
I wonder if that would work in a slow cooker jusr as well.
Just make sure it will fit, all that parchment and foil will add a lot of bulk. Having the package snugly squeezed against the sides of the slow cooker would likely affect how it cooks. I'm betting it would be done significantly faster than in an oven with lots of air circulation.
i wondered the same thing, let us know if you try it.
Truly genius and innovative
Next time i get hold of a 7 pound pork shoulder i will definitely try this!
Seriously tho, that look delicious.
Wow that looks delicious
Why not apply the rub when you're on the parchment paper so all of it gets used?
for the camera.
good idea, thank you
Damn! Its late at night and now I'm hungry! Pork... Mmmmm........
Could I use this technique with lamb? Different herbs and spices of course
OMG THIS IS WHAT I NEEDED
my favorite pickle arrangement
Im wondering if this technique could be applied to a slow cooker
Yes, and I wrap the pork in fresh banana leaves. That gives a fabulous taste and makes more juice..
thanks for the tip
Will there be any difference in oven time per pound for different meats (lamb/beef)?
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.
Chef..... your pulled pork looks delicious and succulent! Oh yea... :)
Will try it in slow cooker,
what are the equipmenst you use in producing such presrentation?
Have you ever tried making a traditional Irish stew? Would love to see your take on it.
his beef and Guinness stew is the real deal! We eat it all the time.