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3lb. Boneless in-a bag

Cpt'n CookCpt'n Cook Posts: 1,917
edited 10:31PM in EggHead Forum
The First Mate just picked up a 3lb boneless pork shoulder in a bag. Any prep and cook advice would be appreciated, I think I would like it sliced instead of pulled.
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Comments

  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    In a bag???

    I am sure you know, but, if you are going to slice take the meat to 145°.

    Cooking pork in a paper bag for makes for a great meal. Very, very tender. Here is a beef paper bag cook.

    potroastpb1.jpg

    potroastpb2.jpg

    potroastpb3.jpg

    potroastpb4.jpg

     
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  • MickeyMickey Posts: 16,276
    Kent did you buy it that way?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    The butchers shop has Jet Netting, Twine works just as well. The paper is two layers of wax-less butcher paper.

    Here is a link to my original post for this cook. It is well worth the effort. Paper Bag Pot Roast - spoon roast cook

     
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  • Cpt'n CookCpt'n Cook Posts: 1,917
    That certainly looks interesting and good. Mine is only in a net bag. Will check out your link.

    Thanks
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  • Grandpas GrubGrandpas Grub Posts: 14,226
    Probably Jet Net. If you want to do the paper bag cook. Pick up some wax-less butcher paper. (probably free).

    Put a good amount of seasoning over the Jet Net. Wrap with 1 layer of butcher paper. Then wrap again with another layer of butcher paper. Use some butchers twine and tie that baby up. Cook as detailed in the link I posted for Mickey.

    You won't be sorry.

     
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  • Cpt'n CookCpt'n Cook Posts: 1,917
    How about parchment paper?
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  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Never tried parchment, but I don't see why not. Maybe use 3 layers. I think the magic is keeping the moisture in the meat.

    The butchers at the local grocery store will usually must give me some pieces of butcher paper, but it has to be wax-less.

     
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  • PineTreePineTree Posts: 53
    hmmm that is what I bought this morning, I pulled off the string thing, and put her on the shop LG egg about 9a all rubbed down. Smoking with applewood. Smells divine, like bacon. Lookin at some pulled pork for dinner. I made some rhubarBQ sauce a couple days ago and wanted to try it on pork. Was gonna post tomorrow.

    I think they put on the string(elastic) to keep the shape for the regular oven. Sometimes it can be in pieces inside it too.

    Might have to check out the paper trick next time.

    PS sometimes you can get a pork and beef roast together in the net too- those are yummy in a crock pot. CI pan would work I think
    trish
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