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Pork Shoulder in-a-bag

Cpt'n CookCpt'n Cook Posts: 1,917
edited 4:48PM in EggHead Forum
Did Pork Shoulder with mint pesto the other night. Couldn't seem to find a butcher with waxless butcher paper as Grampasgrub suggested so I wrapped with parchment paper and then with craft paper. I pulled it at 195 internal, wrapped it in newspaper a put it in a cooler for an hour or so. It was not pull-able but sliced nicely. It was very tender, tasty and juicy. The mint pesto was excellent, would be great on lamb. It was a good use of my ever expanding Mint patch, I can only drink so many Mint Julips :laugh:
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Forgot to take pics of the finished product! I ate it.

Comments

  • Medium-RareMedium-Rare Posts: 71
    Cpt'n Cook, would love some more details on the recipe for the cook. I don't recall seeing Grampasgrub's recipe. I've got a 11+ lb shoulder that I'll probably cook during the week of July 4th. Something new and different would be appreciated.

    If I recall, Mint grows like a weed. Good to find a second use for the leaf.
  • Cpt'n CookCpt'n Cook Posts: 1,917
    Paul,

    Use any Pesto recipe and substitute Mint for Basil. Wrap as shown, two layers, if you can find unwaxed butcher paper it would probably be better. I cooked at 270-280 indirect for about 3 1/2 hrs and pulled at 195 internal. It produces a lot of liquid and made a nice dipping sauce. Go a little higher if you want to pull it.

    It was about a 3 1/2 lb shoulder.

    It was kind of a fun cook.
  • beesbees Posts: 335
    Now that's what I would call champion brown
    bagging.Randy
  • BananaChipzBananaChipz Posts: 207
    interesting...

    I've done fish and vegetables "en papillote" in the oven, but never thought of a pork shoulder.

    Did any smokiness from the Egg get through? I'm just thinking it would come out the same in the oven.
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