Procureur in mosterd en butchers paper, waanzinnig malse pulled pork (2024)

FAQs

Can you wrap pork shoulder in parchment paper? ›

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.

Use grill-safe heavy duty foil, or food grade butcher paper to wrap the pork shoulder, then place it back on the smoker until it reaches 203°F. Once the internal temperature reaches 203°F, remove the pork from the smoker, keep it wrapped and let it rest for 30-60 minutes.

If you want the outer crust of the meat not to be soggy, then butcher paper is the way to go. Unlike foil, butcher paper is very breathable and therefore lets moisture escape. This prevents the meat from over-steaming.

No, parchment paper is not the same as butcher paper. Butcher is more versatile, as it can be used for cooking, wrapping, and crafts. Parchment paper is coated with a food-safe silicone, which gives it a non-stick surface. Both are also different in terms of temperature tolerance.

Once the shoulder reaches an internal temperature of between 165° and 170°, remove it from the grill. Add it to a double sheet of large foil or butcher's paper and spray it again with the spritzer generously. Wrap it well in the foil and return to the grill.

Unlike wax paper or freezer paper, butcher paper doesn't catch fire when exposed to heat. So it is safe and specially made for food smoking. Wax paper can ruin the food and also emit toxic fumes when put inside a food smoker.

Preheat oven to 425 degrees F for 15 minutes. Place the roast in the oven and immediately reduce the temperature down to 200 degrees F. Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).

Common Issues While Making Pulled Pork

Meat Not Tender Enough: Pulled pork needs to be cooked long enough for the connective tissues to break down. If the meat isn't tender, it likely hasn't cooked for a sufficient time. Or you cooked the meat on high heat which causes the meat to become tough and chewy.

Return pork to the grill (or smoker) The pork is finished cooking when it pulls apart easily and reaches an internal temperature of 190 to 195 degrees F, about another 1 to 2 hours. Let rest for 1 hour, then unwrap the pork butt and pull the bone out.

How do you get pulled pork to fall apart? ›

Place the roast in the oven and immediately turn the heat down to 200°F (95°C). Roast without opening the oven door for about 5 hours, until the meat is so tender that it pulls apart easily. If the meat does not pull apart easily, cover, and return to the oven and roast 30 minutes more.

Typically, when you make pulled pork, you'll cook it in barbeque sauce or another acidic ingredient like vinegar, citrus, or Worcestershire sauce, which work to tenderize the pork. Now think about soda like any other marinade, working to help break down the meat for pull-apart results.

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

We use brown sugar, onion powder, garlic powder, cumin, smoked paprika, a good amount of salt & pepper, and a pinch of cayenne! Make sure you use all of the seasoning! Also, really rub it into the pulled pork, get all of the nooks and crannies!

The paper is also heat resistant, so you can use it up to 420-450 degrees Fahrenheit in the oven. Parchment paper can be used for lining baking sheets and cake pans, wrapping fish or meats, making homemade ravioli or dumplings, and even folding into makeshift envelopes for 'sous vide' cooking.

You can use parchment paper as gift wrap, offering a simple and customizable wrapping option that's especially handy with its non-transparent brown version.

The amount of water in the meat is a big deal. High moisture can make meat stick to parchment paper because the water freezes and expands. To avoid this, pat the meat dry with paper towels before wrapping it up.

Parchment paper is very versatile and can be used for everything from lining baking sheets to wrapping fish and other dishes that are cooked en papillote.