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Paper Pork – Slow Roasted Pork Shoulder Cooked in Parchment – Pulled Pork Recipe ctm magazine

Learn how to make Paper Pork! Visit http://foodwishes.blogspot.com/2016/08/paper-pork-shoulder-its-wrap.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this amazing Slow Roasted Pork Shoulder Cooked in Parchment recipe!



  • Patricia Treslove on August 20, 2016

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

  • xnonsuchx on August 20, 2016

    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!

  • etherdog on August 20, 2016

    After seeing this, I'd pay per pork shoulder.

  • C - on August 20, 2016

    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.

  • TuckerSP2011 on August 20, 2016

    Why do you do this to me John? Why? :9

  • Shin Lin on August 20, 2016

    what are the equipmenst you use in producing such presrentation?

  • karel machielsen on August 20, 2016


  • anonynomnomnom on August 20, 2016

    What if, what if… now open your minds real wide here, you pack a bunch of root vegetables around the pork shoulder before wrapping it to absorb all that porcine deliciousness? Proceed as usual and then serve with pork-infused mashed potatoes/yams/carrots/rutabagas/whatever.

  • T Cook on August 20, 2016

    I love his up and down pitch voice and that horse joke got a giggle outta me…..I can't wait to try this wrapping party pork!!!!!

  • Chasing Taste The Movie on August 20, 2016

    This looks incredible. I will be making these on movie night tonight! We hope you will check our romantic comedy Chasing Taste on iTunes or Verizon Fios! It's about a food critic who loses his sense of taste and smell and will do anything to fake his reviews! We are huge fans of your channel and your amazing recipes!

  • bruiseraa on August 20, 2016

    It's the low and slow roast method of Adelle Davis.

  • Julie Banados on August 20, 2016

    5:27 = food porn ahhhhhhh

  • Feta Cheezz on August 20, 2016

    I love this! It makes vegans cringe.

  • Ash Jackson on August 20, 2016

    Why not just place the seasoned meat into a turkey size oven bag?

  • Chris on August 20, 2016

    That looks so good, my mouth is salivating.

  • Sanny Sanny on August 20, 2016

    That's my FAVORITE joke! Aw, why the long face? 🙂

  • cindy pattana on August 20, 2016

    This is just a mess.  Put it in a slow cooker and get the same results without the mess OR just roll it in the foil.  Parchment paper doesn't do a thing.

  • Gabriel Thompson on August 20, 2016

    Please, for the love of God, remove that tool Eric Holder's name from any future posts.

  • Gerardo Manchapena on August 20, 2016

    Wow that looks delicious

  • Your Favorite Uncle Hubert  on August 20, 2016

    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.

  • Joe M Mams on August 20, 2016

    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

  • zack tastic on August 20, 2016

    how do you feel about enchiladas

  • David Lomm on August 20, 2016

    Too much White Meat was trimmed from that Pork,… Makes me sad 🙁

  • Whoa! on August 20, 2016

    Chef, would sous vide this for the same period of time and at the same temperature yield similar result?

    edit: Never mind, 225F is higher than water boiling point.

  • NicoEA on August 20, 2016

    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).

  • s thompson on August 20, 2016

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

  • Whiskey Sour on August 20, 2016

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

  • Moon Moon on August 20, 2016

    Vegan Recipe?

  • Carmen Arroyo on August 20, 2016

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

  • Jalapeno666 on August 20, 2016

    Chef John do an horchata video.

  • Ian B on August 21, 2016

    Would the cooking time be different if you were using a boneless shoulder?

  • George Thomas on August 21, 2016

    gosh so easy and you get to sleep through most of it. Hey I'm starting to talk like you. lol

  • Bob McCormick on August 21, 2016

    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.

  • iF600 on August 21, 2016

    can I use beef instead?

  • Dwayne Wladyka on August 21, 2016

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

  • Ryan Watt on August 21, 2016

    The meat looks like food cooked in a Maori Hāngi but wouldn't have the weird earthy taste.

  • tidy kun on August 21, 2016

    why did i laugh at that joke?

  • Brett Hopenwasser on August 21, 2016

    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.

  • Austigami on August 21, 2016

    Can you make chocolate pudding?

  • gabb05 on August 21, 2016

    porn is not allowed on youtube chef john! lol 😀 i need this in my tummy!!

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