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Pork Shoulder in-a-bag
Cpt'n Cook
Posts: 1,915
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:
Forgot to take pics of the finished product! I ate it.
Forgot to take pics of the finished product! I ate it.
Comments
If I recall, Mint grows like a weed. Good to find a second use for the leaf.
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0 • Off Topic Disagree Agree LikeUse 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.
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0 • Off Topic Disagree Agree Likebagging.Randy
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0 • Off Topic Disagree Agree LikeI'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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