Check out ourfreezer burritos, but instead of using ground beef, use pork instead. The rub will pull moisture out of the meat the suran wrap will keep everything against the meat. Its also essential to let the meat cook low and slow to allow the protein to break down for meat that is easily shredded. Repeat 4 or 5 times, pivoting and turning the roast over so it will be sealed from all angles and ends. Greek Pork Wraps Recipe: How to Make It - Taste Of Home However, when cooked slowly and properly, this tough cut of meat can be transformed into something tender and delicious. document.getElementById( "ak_js_3" ).setAttribute( "value", ( new Date() ).getTime() ); gform.initializeOnLoaded( function() {gformInitSpinner( 6, 'https://fitfoodiefinds.com/wp-content/plugins/gravityforms/images/spinner.svg', true );jQuery('#gform_ajax_frame_6').on('load',function(){var contents = jQuery(this).contents().find('*').html();var is_postback = contents.indexOf('GF_AJAX_POSTBACK') >= 0;if(!is_postback){return;}var form_content = jQuery(this).contents().find('#gform_wrapper_6');var is_confirmation = jQuery(this).contents().find('#gform_confirmation_wrapper_6').length > 0;var is_redirect = contents.indexOf('gformRedirect(){') >= 0;var is_form = form_content.length > 0 && ! I've noticed it does extract blood and 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. If you buy through our links, we may earn a commission at no extra cost to you. It creates sort of a low-pressure pressure cooker and is especially useful for octopus. The first time you peel back the foil, the plastic will disappear and shrink way back to just a few ropy things. 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. When choosing a pork butt for smoking, look for one thats about two pounds. Butcher paper is strong and oven safe, which makes it a great option for wrapped meat. It cooks low and slow for hours and hours creating the most beautiful crunchy crust and tender inside. Award-winning Texas barbeque pitmaster Aaron Franklin wraps pork butt (a cut of meat alternatively called Boston butt or pork shoulder) using wide rolls of This recipe prepares a 9 pound shoulder, so cut the cooking time in half if you have a smaller cut. Aqu lo puedes ver https://www.jamoneros.shop/. This option allows the meat to breathe and retain moisture while minimizing flavor loss. This field is for validation purposes and should be left unchanged. In this article, we discuss when to wrap a pork butt and the best methods for doing so. Dude, youre a brave man eating that braised plastic. This post may contain affiliate links. Hickory and apple wood are the best woods for smoking pork butt because they give the meat a nice smoky flavor. As the excess fat melts and runs off the meat, it will take some of the seasonings with it. Plus, its nice and thick so it wont tear easily. Allow pork to rest at least 20 minutes before serving. Next, rub the pork butt with your favorite BBQ rub. Then hit the bad boy with a direct blast from a hair dryer on high. It also prevents freezer burn, and helps the meat retain moisture. How to wrap pork shoulder with butcher paper? (Explained) - BBQ Whether you are serving it piled high on a bun or by itself, dont forget plenty of toppings like pickled red onion, different types of bbq sauce (white bbq sauce is our favorite! There are many ways to cook pork shoulder roast. The rectangular portion of the shoulder is known as the Boston Butt, while the picnic is the upper leg portion. Ideally, the butcher paper will be thicker than a regular sheet of paper, and it should be creased well. This cut of meat is also often called a Boston butt. The liquid is used to replace the lost moisture when cooking. Uh oh, I said. Carefully remove the pork shoulder from the pan and transfer it onto the wire rack on the baking sheet. and found your post. Some smokers are better than others, and some are more expensive. Step 2. Put the roast on the foil and put it in the pan. There are a couple of different ways to wrap your pork shoulder with butchers paper. 2. When smoking a pork butt, use hickory or apple wood for the best smoke flavor. The internal meat temperature will rise without burning or drying the meat. Although pink and peach are popular, some brands have gone to a more neutral brown color with a black logo. For flavorful meat, its essential to ensure the meat has reached the correct internal [], Best Boneless Prime Rib Recipe - Southern Cravings, [] like with a brisket or pork shoulder, estimating for extra is better than not having enough. This butcher paper is FDA approved and its pink color makes it easy to see when the meat is cooked through. Just remember to not wrap the pork butt until its cooked through, and youll be sure to impress your friends and family with your BBQ skills. Bone in pulled pork shoulder is a family favorite around here. I feel the rub really gets to dissolve and soak into the meat. This is one of the best pork shoulder recipes of all time! Will make again! The whole shoulder weighs around twelve to fourteen pounds and includes the upper part of the pig. Just another comment to add that I too tried making the short ribs and the plastic totally melted. I think of it like preventing excessive evaporation, however. However, compared to foil, butcher paper will not accelerate the cooking time as dramatically as aluminum foil. It also retains moisture, and unlike aluminum foil, butcher paper will not deteriorate or discolor meat like foil does. Im pretty sure the answer to both of Craigs questions is yes and so I set to fishing. At an internal temperature of 205F-215F, the meat is juicy, succulent, and will shred with minimal effort. Well not missing, exactly, just no longer where I left it. Rather than risk plastic Id use a flour/water paste if I wanted to seal this up, but why seal it up? I levitated off the ground, in fact, as I watched the shoulder sizzle. Submerge the meat with a liquid of your choosing, such as a thick BBQ sauce, broth, cider vinegar, or apple juice. Strange thing is, I thumbed to both the pork stew AND brisket recipes, and neither (in my book) said anything about plastic wrap. Feel free to add 1/8 teaspoon of cayenne powder. Then, place the wrapped meat in a baking dish Do not season and sear and then let it sit overnight as you increase the risk of bacteria growing in partially cooked meat. Start by placing the pork butt in the center of the sheet and then folding up the long sides, making sure to crease well so that the juices dont leak out. To wrap the pork butt, simply place it in the center of a large sheet of butcher paper or foil. If you are smoking a boneless pork butt, the same rules and tips apply. Take it out from the smoker or grill and allow it to rest for at least 30 minutes before unwrapping and slicing. 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. All I can say is awesome! How to Wrap Pork Shoulder in Butcher Paper. When the meat reaches 145 degrees, remove it from the oven. Isnt plastic wrap toxic? asked Craig. Web2 1/2 pounds boneless pork shoulder; 2 tablespoons vegetable oil; 3/4 cup apple cider vinegar; Wrap the pork in plastic wrap and refrigerate for 1 hour or overnight. This is because it prevents the meat from being exposed to air, which can cause it to lose its flavor. Our top tips for smoking the perfect pork butts. We recommend serving around 4-oz. Shame they didnt catch that in the recipe testing. Or, actually, now that I think about it it was: Oh no.. Well not to the letter exactly. The best and safest way to store leftover pulled pork is in an airtight container the refrigerator for 3-5 days. After an hour or so, the rub will have absorbed into the meat, which will help it retain moisture. 2 Remove any packaging from the pork prior to freezing. Although the name sounds like it, pork butt is not from the rear end of the pig. Dont worry! Next, sprinkle the dry rub over the pork shoulder and massage the dry rub into the meat. What do you mean you think? was the sentence that follows me now. Whether you are using a store-bought seasoning or making your own, go ahead and assemble that so you can rub down the pork roast. For a better experience, please enable JavaScript in your browser before proceeding. I hesitated before adding the plastic, but I trusted her recipe. We had the same experience last week with a Ruhlman recipe for pate de campagne. Discovery, Inc. or its subsidiaries and affiliates. Wrap the pork butt tightly in the foil, making sure that there are no gaps or holes. Boneless pork shoulders or bone-in will work for this recipe. If you are like me dont try this recipe. Add butter. 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. Simply follow the steps outlined in this article, and youll be able to wrap your pork shoulder like a pro. Pork shoulder is most commonly used for pork roast recipes such asslow cooker pork roastoroven-baked pork roast. With a sharp knife, score a -wide crosshatch pattern into the fat cap of the pork (you want to cut though the fat to expose the meat but not through the meat itself). All you have to do is discard the butcher paper once the pork is cooked and youre done. In addition, it helps prevent the meat from drying out or becoming soggy. You should season the pork shoulder before roasting it. You should wrap the pork butt when it reaches an internal temperature of 165 degrees Fahrenheit. When you smoke your pork shoulder, you want it to cook to a precise internal temperature. The recipe is equal parts of basic pantry seasonings. We like to eat this roasted pork shoulder next to a veggie such as potatoes, broccoli, or asparagus. 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. Extra-Crispy Slow Roasted Pork Shoulder Recipe | Kitchn Be sure to leave enough space so that you can easily insert a thermometer into the meat. As you can see from the picture, it was gorgeous. Used the Holy Sheet Pan Pi, *NEW POST* Spicy Merguez with Spinach and Borlotti, Seared salmon with brown basmati rice, yellow cher, Pounded chicken breasts topped with a tomato cucum. First, because smoked pork butt will be cooked for a long time, youll want to use a robust amount of seasoning that can stand up to the long cooking process. So when should you wrap pork butt? boneless pork shoulder roast. Slow Roasted Pork Shoulder (BEST Pork Shoulder Recipe) Its a tough cut of meat with a lot of connective tissue, but thats what makes it so perfect for smoking. I made the exact same recipe a few weeks ago, minus the plastic wrap, and everything was still succulent and well-braised. Be sure to massage the rub into the pork so that it has a chance to really penetrate the meat. And finally, butcher paper will also keep the bark on the meat from becoming too soft. Doesnt it cause cancer?. Smoked Pork Butt (Smoked Pulled Pork) - The Wooden Skillet But, I would have done the same thing and ate the meal after all that hard work. WebFor the forcemeat and marinade. It tenderizes the meat further and helps the seasoning bind to the meat. However, if you war smoking a small cut, you might not need to wrap the meat. Heat will be trapped, and therefore it will cook faster. I like meat that is tender and moist. I fished out two bits of plastic wrap, but who knows what happened with the rest. At least its not harmful (or so says a scientist, and Ill assume hes smarter than I!). 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. Either way, I dont think that its a good idea to put them in the oven. The turkey breasts are baked at a temperature of 250F for 2-3 hours. This may seem like a counterintuitive step, especially if youre eager to get the pork on the table so your guests can dig in. Use olive oil on the meat to help the rub stick and create a nice bark. Wrap in cling-wrap or store in leak-proof container and marinate overnight. Combine all spices and herbs in a bowl. . The bread pudding didnt. Still, she says exactly that, Yes, it can go in the oven in ALL the braising recipes! Feel free to add or remove spices to adjust to the flavors you desire as needed. 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. We are so excited to share this pork shoulder recipe. This will aid in the even cooking/smoking of the meat. Wrapping the pork butt in foil or butcher paper helps to tenderize the meat and prevents it from drying out. The first thing you need to do when smoking boneless pork butt is to choose the right smoker. Only wrap it when its cooked through and youre ready to rest the meat. I know we just, Everyone loves smoked meat, and everyone wants to try their own pulled pork recipe at home. Ive eyed that exact recipe, wondering whether to trust her. Web11K likes, 149 comments - Omnivorous Adam (@omnivorousadam) on Instagram: "This one hits home, this dish was one of my favorites growing up. Rub 200F is important because it needs to be that hot internally in order to be able to shred it. Char Siu Pork Lettuce Wraps - Ruhlman Once your pork butt reaches an internal meat temperature of 190 degrees Fahrenheit, remove it from the smoker and let it rest for about 30 minutes. This paper is heavy, and is treated to hold moisture from the meat and resist burning in a smoker. Seal bag and turn to coat; I will prep two separate racks of ribs identically, save for the wrap. Easy Meals for Large Groups and Family Gatherings, best internal temperature for pulled pork. Gah! If you can pull the bone without causing strain, your pork shoulder is done. Hopefully all new buyers of the book wont have the plastic problem. As a general rule, you should wrap your pork butt when it reaches an internal temperature of 165 degrees Fahrenheit. Made of virgin Southern Pine pulp, butcher paper does not contain bleach. Maybe parchment instead of plastic, next time? (We threw it awaynot as brave as you plastic eaters!). For the best flavor, wrap the seasoned pork in plastic wrap and place it in the refrigerator overnight. I recommend rubbing, marinating, and cooking in the same container. Now you can cut or shred the meat as you wish. Plus, its easy to use and doesnt require any special tools or ingredients. This Slow-Roasted Pork Shoulder Should Grace Your Easter Table Can I cook this in a crockpot instead of oven? If you dont have time to make your own rub, you can use a store-bought variety. Coarsely grind the coriander seeds in a mortar and pestle (you can also spread them on a baking sheet and use a heavy-bottomed pot). Making pulled pork in the oven is the key to the most tender, juicy, shredded pork. When youre talking about the health effects of plastics, I dont think using drug mules are really helping your point. When should you wrap a pork butt? These pellets will give your pork a nice apple flavor that pairs well with the hickory smoke. She is an active member of our local restaurant chef community. Place the pork shoulder on top of the butchers paper and roll it up tightly, making sure to tuck in any loose ends of the butchers paper. Good news! Its looks delicious! The paper has its roots in the butchers trade, and butchers have been using it for years to wrap their meat. Calm down. We were left with a choice. Their are many different things that influence your decision, so make sure you consider all of the major factors when planning to serve pulled pork. How you go about seasoning the pork butt is entirely up to you, but there are a few things to consider. Instructions 1. Instead, the meat will remain juicy and become very tender. So, if you have a 3 lb. Place the pork shoulder in large bowl. This is an awesome recipe! If you slice into the meat immediately after cooking, all of those juices will run out, leaving the meat dry and tough. 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 man, its delicious! Sigh. Twist the ends of the butcher paper to create a seal and then tie it off with kitchen string. This incredible slow roasted pork shoulder has a yummy, crunchy crust on the outside and tender sweet and smokey meat on the inside. The silicones on parchment paper have extremely high melting points (above 200 C/450 F), so that seems like a better choice. Using butcher paper will allow the meat to cook faster and with fewer juices leaking out. If you are marinating and cooking in the same pan, you can skip the plastic wrap and cover the pan with foil. Butcher paper can withstand high temperatures without catching on fire, making it a good option for cooking. Pork butt is a delicious cut of meat that can be cooked in various ways. This is about two-thirds of the way through the cooking time. Youll want to use agood meat thermometerto monitor the cooking progress and eliminate guesswork. How To Get A Crisp Bark On Your Pork Butt? When you wrap pork shoulder in butchers paper, a few things happen: All you have to do is discard the butcher paper once the pork is cooked and youre done. It went in the fridge at 2 and came out around 6, so 4 hours to be exact. Once the pork butt is trimmed and prepped, its time to season it. I see this being a staple. I use the plastic + foil combo all the time (as learned in restaurant kitchens). But that was plenty. Delicious side dishes! SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases. This recipe is great for sandwiches, potlucks and makes great leftovers! Pink butcher paper is particularly popular for BBQs in the backyard. Earlier this evening I got home from work and threw a chicken curry dish in the oven that had been marinating overnight. The resting period will allow natural juices to re-enter the meat. 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. If you want to make the most out of your pork, you should wrap it in butcher paper, which will prevent the bark from cracking. Address:215 W Bandera Rd, Boerne, TX 78006. As a working mom, I was able to put this in the oven and work at home without worrying about over cooking it. Use good lump charcoal that is natural and has no chemicals. It gives the meat a uniform shape. The meat was succulent and flavorful and the sauce was zesty and nice. cut away the foil/plastic wrap, letting the juices fall back into the dish. Skip the foil, and put the lid on, smooshing it a little. Solo: some things are best eaten solo and this is one of them. Place the wrapped pork shoulder in a baking dish and refrigerate for at least 8 hours, or overnight if possible. 3 Wrap the pork tightly in plastic wrap and place in a ziploc bag. This is applied to the meat before adding the dry rub. How long does it take to cook a pork shoulder in the oven? A quick inspection revealed a few shrunken plastic strands floating around the chicken and an extra protective layer added to the outside of my clear glass dish. Cut it to your pans size and place it directly on top of the food. Generously rub down the meat with the rub on all sides. Massage the mixture all over the pork. After a minimum of 12 Learn how your comment data is processed. I agree with the other posters who note that even if the wrap doesnt disintegrate onto your food, it seems unsafe to me to heat up plastic *near* your food. ALL RIGHTS RESERVED. I estimate for one pound per person. Wrapping the pork shoulder in butcher paper makes for easy cleanup. . Braise in the oven about 2 1/2 hours.. Your pork looks astonishing nonetheless, and I think Id have braved the big C to get a mouthful. Shame on Suzanne . 2023 Warner Bros. Combine 1 tsp Dijon mustard, 2 Tbsp Champagne vinegar, 3 Tbsp extra virgin olive oil, and tsp kosher salt. That would be the plastic wrap. The food was unscathed. Its best to wrap the pork shoulder when the internal temperature is 165 degrees Fahrenheit or higher. Make it smokier:If you want a smokier flavor, you can up the paprika. For the Rum Glaze. Spray roasting pan with non-stick cooking spray and place unwrapped shoulder in roasting pan. Let the meat rest after cooking to absorb its juices. Its an old fashioned pressure cooker! Mix well, then pour over the roast. The wrap used in restaurants will not melt in the oven. Im glad you went before me to clear the way. If you can pull the bone without causing strain, your pork shoulder is done. Or used to, before helicopter parenting prevented any and all contact with the real world. By using butcher paper, you also keep the bark intact. Make it spicier:looking to make this roasted pork shoulder spicier? Your digestive system probably wasnt able to make a dent in it, which means it passed (assuming you ate any at all) completely unchanged through your system. The downside is the body of the meat will be more dry, so this is a good technique to use if you plan on shredding the pork butt into pulled pork and adding a BBQ sauce. It also works great for steaming delicate seafood. This will help to create a nice, even crust on the outside of the meat. 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. If you feel that this article can improve, please feel free to reach us at staff@bbqdropout.com. The key is temperature management and smoke. First of all, butcher paper releases moisture from the meat, preventing it from becoming mushy. Place the wrapped pork shoulder in a baking dish and refrigerate for at least 8 hours, or overnight if possible. Another way to do it is to wrap each individual shoulder section in its own piece of paper. So it, We all love our pellet grills and enjoy cooking with them. Its hard to imagine that even the restaurant grade wrap wouldnt melt maybe if the restaurant is spending a gahgabillion dollars on the stuff! WebJust set the pork in a roasting pan or rimmed baking sheet and set it on the bottom shelf of the fridge, uncovered. Add 3 cups water to the bottom pan and roast 3 hours. We recommend using hickory or apple wood for smoking a pork butt. Pork should is also an excellent cut of pork forpulled pork. But before you wrap it, you should understand a few things. Salt will pull moisture out of the meat but the wrap won't force it back in. We like to serve our pork butt with a side of coleslaw and some BBQ sauce. Yes it will hold the rub to the meat. Start with clean grill grates; you do not want flare-ups or dirty smoke. Everything turned out fine. On Friday, my guest would be none other than Lauren, a great friend and former roommate who was there at the dawn of my website: she knew me when uh oh was a more common cooking exclamation than a-ha. This would be the first time Id cook for her in three years, years in which my cooking has improved immeasurably. Just make sure to cover the entire surface of the meat with a thin layer of your favorite BBQ dry rub. Pork shoulder is one of our favorite meats to cook with. If you wrap the pork butt, the bark wont be as crisp. Then wrap foil on the top and proceed with the recipe. One of our favorite ways to use up leftovers is to make hearty vegetable soup with pork and serve with hot and buttery southern cornbread! Pffftmy dog used to eat plastic all the time and he lived to nearly 20! We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. There are other factors that can affect the cooking time, such as the size of the pork butt, fat content, and the type of smoker you are using. Its not as hard as it might seem, but it does require a bit of patience and attention to detail. Once you have your smoker set up and ready to go, its time to prepare your pork butt for smoking. Suzanne rocks and all, butplastic? Briskets and pork butts I always rub and wrap and let sit overnight. 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. Place the dish in the oven and walk away/sleep for a minimum of 8 hours. 3. Get started on your own pork butt journey today. 5) Back in the smoker for a few hours until it hits target temp (between 200 and 205F (93 and 96C) and the texture feels right). I discovered this in college when the lasagne I worked so hard on ATE THROUGH the foil pan. Im so glad I found this page. Lay it around the rim of the pan, so that it is one continuous rope. Add butter. We strive to provide you with authoritative, trustworthy, and expert advice. Fifteen minutes later my room was filled with that horrible burning plastic odor. The flavors of the crust are so yummy and the meat on the inside is tender and smokey (without being smoked!). Roast at 450F for 20 minutes. There are pros and cons to wrapping pork shoulder with butcher paper. In this pork shoulder recipe, were using a 3-4 lb. I am sure parchment will do the trick as I used it with her short ribs recipe and they were succulent. What? Lauren gasped, as did Craig who was sitting hungrily at the head of the table. I wanted to knock her socks off and so I turned to your book. Alternatively, you can also use any of your favorite store-bought seasonings as a short cut. 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. Once it is fully wrapped, you can tape the butcher paper closed if youd like. Bone-in pork shoulder is a better choice for smokers. Slow-Cooked South Carolina Pulled Pork It is actually a cut of meat that comes from the shoulder area. It is FDA approved and offers several benefits. The important thing is to find a smoker thats easy to use and that produces consistent results. It will keep the meat moist during the entire cooking process. WebFreezing pork is easy if you follow these tips: 1 Thaw frozen pork completely in the refrigerator overnight. We use sysco plastic wrap, which I assume most other restaurants use as well. So is pork butt the same thing as pork shoulder? Check out more details on everything pork in our favorite pork recipes round up! So now you know that when we say pork butt or Boston butt, you know we are talking about a cut from the pigs shoulder. Maybe Suzanne Goin didnt realize this when she tested the recipe. I am not sure what I would have done, but I think I would have tasted it and then not told my guests. How strange. The meat should feel moist and have no tension when you insert the probe into it. This will help the juices to redistribute, making the meat more tender and juicy. Subscribing would mean a lot to me, and I very much appreicate all the support! Pork shoulder roasts are ideal for pulling (or shredding) because of its fat content. Regular cuts of pork are safe to eat at around 145F-160F degrees. Well not highbrow, necessarily, just impressive. Wrapping the pork butt at the right time will help ensure that it is cooked evenly and comes out moist and juicy. I rub them and wrap them in butcher paper, just to keep the rub from getting on everything else in the frig. Step 2. My pork shoulder was 7 lbs. The amount of time it takes to reach this temperature varies depending on the size of the pork cut, its fat content, and the type of smoker you use. Since its accidental discovery in 1933, Saran has been used for a number of commercial and industrial products. If you are marinating and cooking in the Thanks for all the input guys. Our mission is to help you find the perfect grill or smoker within your budget so you can create the perfect family barbecue right in your backyard. For extra flavor, inject the pork with your favorite marinade before cooking. Ugh, cried Lauren when I told her the news. The meat needs to be at least 160 degrees Fahrenheit to be carved tender and juicy. :). is_redirect && ! The serving size for pork shoulder is around 3 to 4-oz. I have asked this question before and never received a answer. 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). Maybe it wasnt secured enough on the lip of the pan? Can be difficult to find: Another downside of wrapping pork shoulder with butcher paper can be challenging to find.

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