wrap pork shoulder in plastic wrap

One of the best things about smoking pork butts is the bark that forms on the outside of the meat. Pork shoulder ( pork butt ) is a popular cut of meat for smoking because it is relatively inexpensive and easy to find. I rubbed it the night before made a carolina vinegar sauce to baste with 4 lbs 7 hrs could easily cook longer no problem so easy so good Thankyou will use this recipe often. Stab the roast with a sharp knife all over all sides, so the spices get into the meat. What do you mean you think? was the sentence that follows me now. Once it is fully wrapped, you can tape the butcher paper closed if youd like. Proceed with the delicious dinner, risking cancer and death, or throw it out and order a pizza. An instant-read meat thermometer can be useful, but it requires to you be constantly walking up to the smoker to check the internal meat temperature, which can let heat out of the smoker, and well, if you are having too much ( beer ), you can forget to check the meat and miss the stall and when to wrap the pork butt. If you are marinating and cooking in the same pan, you can skip the plastic wrap and cover the pan with foil. http://katek.wordpress.com/2007/01/23/huzzah-for-short-ribs/. Here are your words: Cover the pan with plastic wrap (yes, it can go in the oven), aluminum foil, and a tightly fitting lid if you have one. Lay it around the rim of the pan, so that it is one continuous rope. and shame on her editors! That looks so good that I probably would have done the same thing, cancer schmancer. Our guide will show you how to choose the right cut of meat, select the right smoker, and prepare your pork butt for smoking. We recommend the Traeger Pro Series 575. When should you wrap a pork butt? Be patient when cooking, dont keep opening the lid to check on your food. SMF is reader-supported. Pffftmy dog used to eat plastic all the time and he lived to nearly 20! Keep things simple and serve your pork next to a veggie side. Ive eyed that exact recipe, wondering whether to trust her. But Suzanne-the book is so amazing, how could you overlook this in your recipe testing?!? Your pork looks astonishing nonetheless, and I think Id have braved the big C to get a mouthful. We recommend serving around 4-oz. Since tender, shredded pork is the goal, the internal temperature the roast must reach 200F. However, it will still be quite tough. See, Id never even try something like this. Insert the in-oven thermometer into the center of the roast. Then wrap foil on the top and proceed with the recipe. Any experienced BBQ chef will tell you that one of the most important steps in smoking pork is to let the meat rest after it has been cooked. Sorry I had to laugh. Right? Pork shoulder comes in two basic cuts: boneless or bone-in. 4) Fold it snug. Second, it will help you keep your meat wrapped during the stall. 2) Spritz the paper with water or oil to help it stay folded. Its what most BBQ experts recommend and is a sure-fire way to make sure you dont run out of food. The rib came off without a hitch. Pork shoulder should be wrapped when it reaches an internal temperature of 165 degrees Fahrenheit, which is usually achieved after a few hours of smoking at low temperatures. A meat thermometer will help with cooking time and temp! However, how long it will take for the meat to reach wrapping temperatures depends on the pork cut and its size. I pulled out what I could with a fork, and stirred things up a little. I clean and rinse a kitchen sink well with a bleach product (Comet) and use that for my "rub bowl". That would be the plastic wrap. Be sure the whole pork shoulder is covered in dry rub. Get notifications about new products, tutorials, recipes, and BBQ and Grilling guides. I like to use a charcoal smoker, but you can use just about anything to cook the best pulled pork of your life. Sometimes I wrap the meat and vac seal it if I am not smoking till the next day. I have to say that in my experience restaurant-quality plastic wrap does the same thing. Hickory and apple wood are the best woods for smoking pork butt because they give the meat a nice smoky flavor. Another advantage of wrapping pork is that it helps the internal temperature rise without burning. Place the wrapped pork shoulder in a baking dish and refrigerate for at least 8 hours, or overnight if possible. I really think you all are being a little overanxious about the effects of eating a tiny bit of plastic. https://fitfoodiefinds.com/slow-cooker-pork-roast/. Mix salt, black pepper, paprika, brown sugar, onion powder, garlic powder, and cayenne pepper I don't how moisture is reduced besides the salt in the rub. 2. Mix the onion soup mix with the mushroom soup in a separate small bowl. In a large resealable plastic bag, combine the lemon juice, oil, mustard, 1-1/4 teaspoons garlic and oregano; add the pork. Once the pork butt is trimmed and prepped, its time to season it. Because it retains the bark and allows the meat to retain its internal temperature, butcher paper can help ensure a perfect charred exterior bark. If you wait too long, the fat will render out and your roast will be greasy. Sprinkle the water on top. We are so excited to share this pork shoulder recipe. This means that juices from the pork shoulder can leak out and make a mess. Before continuing this article, I wanted to let you know that I have aYouTube channelwhere I showcase all sorts of video content related to BBQ. And I know its not really that chili-like, but slow-cooked pork shoulder with coriander seeds, cumin seeds and fennel seeds should please any chili-lover, shouldnt it? Instructions 1. I have asked this question before and never received a answer. pork roast. Here are our top-rated pork shoulder recipes! Im not sure. This temperature is usually reached after about a few hours of cooking at low smoking temperatures ( 225 to 250 degrees ). It's ready to use in When you wrap pork shoulder correctly, it will braise and cook in the meats natural juices. The film shrinks upon heating because the polymer chains, stretched like dried spaghetti during processing, relax into loosy-goosy coils. Fold over the foil and seal all of the edges. To wrap your pork butt with butcher paper, simply place the meat on a sheet of butcher paper and fold the sides over. Solo: some things are best eaten solo and this is one of them. This is about two-thirds of the way through the cooking time. Then, transfer it into an airtight container and store it in the fridge for up to 3-5 days. Apple juice is a great way to add a sweet flavor to the meat, especially when making pulled pork, and end up with delicious juicy meat. If you are using a gas or propane grill, use a smoke box with wood chips for flavor. This type of plastic is INDIGESTIBLE to humans. What? Lauren gasped, as did Craig who was sitting hungrily at the head of the table. If you dont have time to make your own rub, you can use a store-bought variety. Or maybe you meant for it to melt in the dish, to give it body and a nice plastic sheen? The suggestion to place a layer of plastic wrap, followed by foil, is no longer in the book! Wrap the pork butt tightly in the foil, making sure that there are no gaps or holes. Wrap the plastic-wrapped ribs in the aluminum foil, making an envelope. It typically has more fat than a pork loin, which makes it great for slow roasting. 1 rack pork ribs 1 bottle favorite barbecue sauce directions Set oven at 300 degrees F. Baste ribs with the barbecue sauce. Its the book I go to when I want to dazzle, when I want to blow my guests out of the water. 3. Smoking meat can be a little tricky, but its well worth the effort to get that perfect smoky flavor. 2 and 1/2 hours later Lauren was here, the smell was intoxicating, and I was ecstatic to present Lauren with a truly accomplished dish. If you have any questions about BBQ, grilling, or cooking, our network of experienced professionals has the best answers for you. Avoid any cuts that have excessive fat, although you can always trim the fat cap if you need to. 2 Remove any packaging from the pork prior to freezing. ahah, sorry to laugh, but it also happened to me once with gratin dish I had prepared, and there is a story that followed, whereby I told my doctor I think I ate plasticand he looked puzzled. Robertis a certified Pitmaster, with over a decade of experience in smoking the best meats youll ever feast upon. If youre like most people, you love BBQ but might not know how to smoke pork butt properly. Or used to, before helicopter parenting prevented any and all contact with the real world. Next, generously apply your dry rub all over the pork butt, making sure to get into all of the nooks and crannies. Once the smoker is up to temperature, place the pork butt in the smoker and let it cook. Make it spicier:looking to make this roasted pork shoulder spicier? This oven roasted pork shoulder is cooked low and slow and makes the perfect BBQ pork for sandwiches, potlucks, and great leftovers! Reduce heat to 325F and cook for about 8 hours, or until a meat thermometer reads 205F degrees. Best Internal Temperature for Pulled Pork - Southern Cravings, [] is the best internal temperature for pulled pork? Marinate in the fridge for at least 12 hours or overnight. Its easy to use, and it produces great results. So when should you wrap pork butt? is_confirmation;var mt = parseInt(jQuery('html').css('margin-top'), 10) + parseInt(jQuery('body').css('margin-top'), 10) + 100;if(is_form){jQuery('#gform_wrapper_6').html(form_content.html());if(form_content.hasClass('gform_validation_error')){jQuery('#gform_wrapper_6').addClass('gform_validation_error');} else {jQuery('#gform_wrapper_6').removeClass('gform_validation_error');}setTimeout( function() { /* delay the scroll by 50 milliseconds to fix a bug in chrome */ jQuery(document).scrollTop(jQuery('#gform_wrapper_6').offset().top - mt); }, 50 );if(window['gformInitDatepicker']) {gformInitDatepicker();}if(window['gformInitPriceFields']) {gformInitPriceFields();}var current_page = jQuery('#gform_source_page_number_6').val();gformInitSpinner( 6, 'https://fitfoodiefinds.com/wp-content/plugins/gravityforms/images/spinner.svg', true );jQuery(document).trigger('gform_page_loaded', [6, current_page]);window['gf_submitting_6'] = false;}else if(!is_redirect){var confirmation_content = jQuery(this).contents().find('.GF_AJAX_POSTBACK').html();if(!confirmation_content){confirmation_content = contents;}setTimeout(function(){jQuery('#gform_wrapper_6').replaceWith(confirmation_content);jQuery(document).scrollTop(jQuery('#gf_6').offset().top - mt);jQuery(document).trigger('gform_confirmation_loaded', [6]);window['gf_submitting_6'] = false;wp.a11y.speak(jQuery('#gform_confirmation_message_6').text());}, 50);}else{jQuery('#gform_6').append(contents);if(window['gformRedirect']) {gformRedirect();}}jQuery(document).trigger('gform_post_render', [6, current_page]);} );} ); 5 Secrets to Healthy & Delicious Smoothies. It provides an excellent seal that will keep your meat moist and flavorful. Maybe parchment instead of plastic, next time? First, it helps keep moisture in the meat, minimizing flavor loss. We hope you enjoy your perfectly smoked pork butt! While we love a good glazed ham on the Easter buffet, this fall-apart-tender pork shoulder has a lot more flavor without a lot of extra work. The meat should feel moist and have no tension when you insert the probe into it. We explain more below! If you feel that this article can improve, please feel free to reach us at staff@bbqdropout.com. The meat should be coated completely. I prefer using a blend of my own homemade dry rub. For extra flavor, inject the pork with your favorite marinade before cooking. We like to eat this roasted pork shoulder next to a veggie such as potatoes, broccoli, or asparagus. Combine 1 tsp Dijon mustard, 2 Tbsp Champagne vinegar, 3 Tbsp extra virgin olive oil, and tsp kosher salt. The recipe is equal parts of basic pantry seasonings. This butcher paper is FDA approved and its pink color makes it easy to see when the meat is cooked through. We too risked our lives an ate it, months have gone by and so far so good. Today we are sharing a slow roasted pork shoulder recipe. Massage the mixture all over the pork. I was looking for it online to copy down the list of ingredients (while at work, shhhh!) If you werent sure or were wanting to learn when to wrap a pork butt we hope you found this guide useful and learned everything there is to know on how and when to wrap, the right way! The liquid is used to replace the lost moisture when cooking. This field is for validation purposes and should be left unchanged. Just make sure to cover the entire surface of the meat with a thin layer of your favorite BBQ dry rub. Butcher paper can withstand high temperatures without catching on fire, making it a good option for cooking. Let rest for 45 minutes while you drink your coffee and have a nice breakfast. This will help the juices to redistribute, making the meat more tender and juicy. Pork shoulder can be a little pink as long as the internal temperature is at least 145F, which is when you can safely consume pork. boneless pork shoulder roast. If this is your first pork butt, be sure to start with a smaller one, somewhere in the size range of three to four pounds. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. and took about 14 hours to reach 200 degrees. Susan must be right, the restaurant-grade stuff is different. I know that stews like this only get really good if you let the meat get golden and caramelized, and so I showed infinite patience and wisdom. Once youve got the technique down, you can vary the rub to make everything from an herb-laden fall roast to indoor pulled pork, perfect for a rainy-day barbecue. That is something I would have done. How to Wrap Pork Shoulder in Butcher Paper. Be sure to leave enough space so that you can easily insert a thermometer into the meat. Wrapping the pork butt helps to insulate it and keep the heat and juices in, which will help to prevent the meat from drying out while you push it through the stall and cook evenly throughout. But doesn't all the rub come off with the saran wrap when you remove it causing you to have to reapply rub after removing the Saran wrap? Tacos:Eat your pork similar to carnitas and serve the shredded pork in a tortilla with avocado, minced onion, and sala. If you want to make pulled pork, you may be wondering how to wrap pork shoulder in butcher paper. Nutrition information is for a 3.5 lb. This includes pork chops, pork steaks, etc. In any case, you should be proud of your efforts! After a minimum of 12 Im glad that you went before me to clear the way. This is important because you need to make sure that your smoker is maintaining a consistent temperature throughout the cooking process. The first thing you need to do when smoking boneless pork butt is to choose the right smoker. Butcher paper also allows smoke to penetrate the meat and seals in juices. The oven was cranked to 325 and I did exactly what you said. Especially after spending the amount of time one spends on her recipes, its terribly upsetting to open the pot and well, wonder how much cancer youll be giving your guests. One will be wrapped and I'll leave the other uncovered on an elevated wire rack. This isnt a quick recipe, so make sure you plan for plenty of time. Probably a simple answer but why wrap ribs, pork butt, etc in Saran after coating with rub? Wow, Im so glad I came across this post, I had a plastic-wrap-covered in the oven recipe that I was going to try out this weekend. Strange thing is, I thumbed to both the pork stew AND brisket recipes, and neither (in my book) said anything about plastic wrap. Wrap it in butcher paper or foil and continue cooking until it reaches an internal temperature of 190 degrees Fahrenheit. Add a splash of red wine orwhiskey before you ruband you've got all three covered. One was used to seal a standing rib that I slow cooked at 200 degrees and one was for a bread pudding at 350. The bread pudding didnt. Make sure to sear your pork and immediately start roasting it or you could risk bacteria grown as it sits partially cooked in the fridge. Although pink and peach are popular, some brands have gone to a more neutral brown color with a black logo. Rinse/dry roast. The dry rub should be applied evenly to the meat, about 12 inches above. The internal temperature of the meat should be between 190 and 205 degrees F. A thermometer is an ideal tool for testing this. Once the pork butt is rubbed, its time to add it to the smoker. This recipe prepares a 9 pound shoulder, so cut the cooking time in half if you have a smaller cut. If you cant find hickory or apple wood, you can also use mesquite or oak. pork shoulder and it took 8 hours to reach 200F. But I do know that Lauren got some joy out of seeing me flail a little bit. The most popular method is to wrap the entire shoulder in one big piece of paper. By wrapping the pork butt, it can continue to cook until the internal temperature reaches 190 degrees Fahrenheit without getting dry and tough. Wrap tightly in plastic wrap and refrigerate overnight, at least 12 hours. In a New York Times Cooking recipe submitted by Rich Torrisi and Mario Carbone from Parm Restaurant, the chefs brine turkey breasts for up to 24 hours and wrap them in plastic wrap sealed with foil. Pork butt, also called Boston butt, is a cut of pork from the pork shoulder area. The external temperature of the meat should be at least 165 degrees Fahrenheit. Dont guess the internal temp of food! Before bedtime, set oven to 225F degrees. Smoke the Pork Shoulder Preheat the Traeger to 225F. If you are marinating and cooking in the Similar to kraft paper, butcher paper is made from wood fiber. You should now have a nicely wrapped package with no open seams. Start with clean grill grates; you do not want flare-ups or dirty smoke. If you have a bigger or smaller cut of meat, all you have to do is adjust the cooking time to more or less time. One of the most important things to remember when smoking pork butt is to use a meat thermometer. Well not to the letter exactly. However, when cooked slowly and properly, this tough cut of meat can be transformed into something tender and delicious. I estimate for one pound per person. The best and safest way to store leftover pulled pork is in an airtight container the refrigerator for 3-5 days. So, is butcher paper safe to cook with? Our website is intended to assist newbies and experts alike in the world of grilling and barbecue, including mastering, BBQ grills can be a large investment, and some grill models can range anywhere from a few hundred dollars to thousands of dollars. You can also wrap later in the cook if you want your pork to be dryer, but warping when the internal temperature is in the 160s will help keep the meat from drying and capture the meats juices. A paper cartouche has the same effect as the plastic, and it works well. and found your post. Obviously you all didnt notice any direct effects, but it certainly cant help your systems in the long run, Learn how you can generate 50 dollars every day at your own home go here: surveymoneymaker dot net, You can see how this popup was set up in our step-by-step guide: https://wppopupmaker.com/guides/auto-opening-announcement-popups/, Reverse-Seared Ribeyes! We went ahead and ate it, with no ill-effects (*yet*) but yikes, was that scary. Next time reach for the parchment paper! As the excess fat melts and runs off the meat, it will take some of the seasonings with it. When you buy through links on our site, we may earn an affiliate commission. Smoke the pork butt until it reaches an internal meat temperature of 165 degrees Fahrenheit. I made the brisket and at the end, no plastic! This option allows the meat to breathe and retain moisture while minimizing flavor loss. Its a tough cut of meat with a lot of connective tissue, but thats what makes it so perfect for smoking. Boston Butt or a Picnic Roast are also great options for pulled pork. As the meat is removed from the smoker, the internal temperature will continue to rise by another ten degrees. Ah well this post reminds me of an old friend who once made a frozen pizza by simply sticking it into the pre-heated oven with plastic wrapping, cardboard backing and all still intact you can imagine how that turned out. Then, wrap in plastic wrap and place inside a leak-proof container. Not sure where all the different cuts of pork come from on the pig? consider all of the major factors when planning to serve pulled pork. That I couldnt bear to eat, and I had to throw away the whole giant pan. But, I would have done the same thing and ate the meal after all that hard work. However, you should avoid wrapping it too early, which will prevent the bark from setting. Subscribing would mean a lot to me, and I very much appreicate all the support! Once the pork butt is cooked, remove it from the smoker and let it rest for about 30 minutes. Check out more details on everything pork in our favorite pork recipes round up! Fourth, when smoking Boston butt, be patient! If you can pull the bone without causing strain, your pork shoulder is done. Wrapping the pork shoulder in butcher paper makes for easy cleanup. Dont worry! That is, IT PASSES RIGHT THROUGH YOU. When cooking a pork shoulder with smoker temperatures at 225 to 250 degrees, it will take the meat about one to one and a half hours per pound to reach this temperatures. We were left with a choice. In addition, it helps prevent the meat from drying out or becoming soggy. Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. I recommend rubbing, marinating, and cooking in the same container. To create and nice wrap, place the pork butt in the center of a long sheet of foil and then bring up the long sides, folding them over the meat. When it comes to smoking pork butt, there are a few things you need to know in order to achieve perfection. To wrap your pork butt with butcher paper, simply place the meat on a sheet of butcher paper and fold the sides over. The melting temperatures of all varieties of plastic wrap are above 100 C/212 F, and polymers of this type do not get hot when exposed to microwaves, but contact with liquids (or surfaces) at higher temperatures will cause the film to lose structure. I will definitely do this again. A picnic is often trimmed off or cooked separately. Once the pork butt is wrapped, place it back in the smoker and continue cooking until it reaches an internal temperature of 190 degrees Fahrenheit. The recipe I went for was the Spiced Pork Stew with Polenta, Root Vegetables, and Gremolata. I decided to nix the root vegetables and gremolata and focus on the pork: Lauren is a big fan of chili and I wanted this to be a kind-of highbrow chili experience. He also has a Bachelor of Business Administration from the University of Texas at San Antonio. First of all, butcher paper releases moisture from the meat, preventing it from becoming mushy. She is an active member of our local restaurant chef community. Be sure to leave enough space so that you can easily insert a thermometer into the meat. Seal bag and turn to coat; Step 2. For the easiest pulled pork, make it in the oven! Its flavored with the most a yummy pork dry rub and cooked low and slow in the oven leaving the meat juicy and the outside crusted with so much flavor. WebFreezing pork is easy if you follow these tips: 1 Thaw frozen pork completely in the refrigerator overnight. Let the meat rest after cooking to absorb its juices. It is actually a cut of meat that comes from the shoulder area. Dude, youre a brave man eating that braised plastic. Okay, on a serious noteJudith from Umbria is onto something. But that was plenty. When the butter has melted and is sizzling add the pork shoulder to the pan and cook on each side of the pork shoulder for 2-3 minutes or until brown. Then, place the wrapped meat in a baking dish Feel free to add or remove spices to adjust to the flavors you desire as needed. This usually takes another few hours. We like to serve our pork butt with a side of coleslaw and some BBQ sauce. The low and slow cooking process will take a few hours but will result in tender, juicy, and flavorful smoked meat that is sure to be a hit with your family and friends. 200F is important because it needs to be that hot internally in order to be able to shred it. Smoking your own meats at home does, Corporate Address:13506 Summerport Village Parkway Suite 256 Windermere Fl 34786, Corporate Email:Hello@bbqgrillacademy.comBGA@bbqgrillacademy.com, Copyright BBQ Grill Academy 2023 | 13506 Summerport Village Parkway, Suite 256, Windermere, FL 34786, Alison is an amazing writer and food lover. Its best to use a rub shaker to ensure even distribution. Roast at 450F for 20 minutes. Per 4-oz pork shoulder has: Are you ready to make this delicious roasted pork shoulder recipe? Heat a large pan or cast-iron skillet over medium/high heat. The best pulled pork recipe! Instead of baking, we smoked it on recommendations from Anna Kate. Just another comment to add that I too tried making the short ribs and the plastic totally melted. WebFor the forcemeat and marinade. It cooks low and slow for hours and hours creating the most beautiful crunchy crust and tender inside. Smoke until pork shoulder reaches a minimum of 190 degrees F. internal temp (approximately 60-90 minutes per pound). Cut it to your pans size and place it directly on top of the food. (We threw it awaynot as brave as you plastic eaters!). The polymer molecules in plastic wrap are indigestible and will not harm you (think about drug smugglers who swallow baggies). This incredible slow roasted pork shoulder has a yummy, crunchy crust on the outside and tender sweet and smokey meat on the inside. Lastly, use good smoking wood to infuse good flavor. As a working mom, I was able to put this in the oven and work at home without worrying about over cooking it. Although the name sounds like it, pork butt is not from the rear end of the pig. I should have listened to my gut feeling about concerns that the meat would be dry roasting it this way and it was very dry. It will be interesting to see if there is any difference in the final result. Lots of people live with plastic in their bodies (stents & heart patches, fake veins, skull plates). Our best tips & recipes to perfectly sublime smoothies! If you decide to dry rub the night before, wrap it in a piece of plastic wrap so it doesnt dry out and refrigerate it until the morning. Maybe it wasnt secured enough on the lip of the pan? This is about two-thirds of the way through the cooking time. Only use cheap foil to create an extra wrapping layer, or if you need to add a thin layer of foil to tighten the ends or cover hole. When you smoke your pork shoulder, you want it to cook to a precise internal temperature. | It comes in rolls and sheets, and is available in pink, white, and brown. Youre braver than we are we threw it away :(, Yet another vote for What was Suzanne Goin thinking? The butcher paper used for wrapping pork butt should be a bit thicker so that it doesnt tear as easily. I see this being a staple. You can use foil, butcher paper, or even brown sugar. By letting the meat rest, you give the juices a chance to redistribute throughout the meat, resulting in a juicier tender meat, this is important if you are making, for example, pulled pork. 1 6-lb boneless pork shoulder(Boston butt), skin removed but fat cap intact, 3 cloves garlic, grated or veryfinely minced. Take it out from the smoker or grill and allow it to rest for at least 30 minutes before unwrapping and slicing. How you go about seasoning the pork butt is entirely up to you, but there are a few things to consider. Patience is key when smoking a pork butt. I followed your instructions to the letter. Ugh, cried Lauren when I told her the news. Here are a few other ways to use up leftovers: What goes well with pulled pork? During the smoking process, the Boston butt should reach an internal temperature of 195 degrees Fahrenheit. Place pork (fat cap up) in a V-rack set inside a large baking pan. Set the temperature on your smoker to 225 degrees Fahrenheit and let it preheat for about 15 minutes. Prepare the dry rub by adding the garlic powder, brown sugar, kosher salt, ground pepper, and paprika into a bowl and mix. A pork shoulder roast comes from the shoulder of a pig. ), caramelized onions, etc. Skip the foil, and put the lid on, smooshing it a little. This method of cooking pork shoulder is the closest youre going to get to smoked pork shoulder without using a smoker. While they come from similar areas of the pig, they are actually 2 different cuts of meat. Ideally, the butcher paper will be thicker than a regular sheet of paper, and it should be creased well. Its hard to imagine that even the restaurant grade wrap wouldnt melt maybe if the restaurant is spending a gahgabillion dollars on the stuff! Here are some fun ideas to repurpose your pork! I didnt marinate the pork in all the spices overnight: I did it for a few hours. Twist the ends of the butcher paper to Buy a high-quality aluminum foil, cheap aluminum foil will break, and bones will go right through it. You can even wrap leftover meat in it, if any. After 3 hours, baste the pork with pan juices and continue cooking, basting every hour, until the meat is fork-tender, approximately 3 more hours (6 hours total). The internal temperature of pork should reach 150 to 170 degrees Fahrenheit before you wrap it in butcher paper. Its best to wrap the pork shoulder when the internal temperature is 165 degrees Fahrenheit or higher. It is amazing to share my knowledge and teach others how to enjoy grilling and BBQ Food. 4 Freeze the pork immediately after wrapping and placing into the bag. 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