Pork Shoulder From Wegmans Recipes

CHEF JOHN'S PAPER PORK SHOULDER

Chef John's Paper Pork Shoulder image

This 'paper pork' was inspired by a technique for smoking beef brisket that involves wrapping the meat in parchment paper after a certain point in the cooking process, in an effort to keep the meat moist and succulent. I decided to try it for an oven-roasted pork shoulder, wrapping it from the beginning, and it came out so perfectly tender and juicy, I've been doing it that way ever since.

Provided by Chef John

Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes

Time 12h45m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
1 tablespoon brown sugar
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 (7 pound) pork shoulder roast
Unbleached parchment paper
Heavy duty aluminum foil

Steps:

Preheat oven to 225 degrees F (110 degrees C).
Mix salt, black pepper, paprika, brown sugar, onion powder, garlic powder, and cayenne pepper together in a bowl.
Sprinkle rub mixture evenly and thoroughly on each surface of the pork roast, pressing it onto the surface.
Cut a 4-foot piece of unbleached parchment. Place roast at one end and roll roast tightly in the parchment. Cut a second piece of parchment and roll the roast, positioning it in the opposite direction before rolling.
Cut a long piece of heavy duty aluminum foil and tightly wrap the parchment-wrapped roast. Wrap the roast in a second piece of foil, and then a third, rotating the position of the roast each time. Place wrapped roast in a roasting pan with folded edges facing up to minimize leaking.
Place in preheated oven and roast until tender, about 12 1/2 hours (or 1.75 hours per pound of pork).
Remove pan from oven and allow the wrapped roast to rest at least 1 hour before unwrapping. Brush roast with accumulated juices in the parchment paper.

Nutrition Facts : Calories 696 calories, Carbohydrate 4.6 g, Cholesterol 208.5 mg, Fat 49.8 g, Fiber 0.7 g, Protein 54.4 g, SaturatedFat 18.3 g, Sodium 2079.6 mg, Sugar 2.6 g

WEGMAN'S PORK BUTT STEAKS

Wegman's Pork Butt Steaks image

My family loves these pork butt steaks. I got this recipe from the butcher at Wegman's when they were out of the prepared pork butt steaks. These can be done on the grill but baked in the oven is best.

Provided by internetnut

Categories Meat

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 3

Ingredients

2 pork butt steaks
2 tablespoons garlic, minced
2 tablespoons McCormick's Montreal Brand steak seasoning

Steps:

Heat oven to 350.
Place pork butt steaks onto a cookie sheet or into large cake pan.
Spread 1 tablespoon garlic and 1 tablespoon montreal steak seasoning onto each pork butt steak making sure to press into pork butt steaks.
Flip each pork butt steak over and repeat with remaining ingredients.
Bake for 25 minutes then flip each pork butt steak over and bake another 20 minutes.

Nutrition Facts : Calories 12.4, Sodium 1.4, Carbohydrate 2.8, Fiber 0.2, Sugar 0.1, Protein 0.5

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