Butt In A Bag Food

SLOW-ROASTED PORK SHOULDER

Steps:

• Preheat the oven to 275 degrees F.
• In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrape the garlic paste into a small bowl.
• Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.
• Remove roast from the oven. Slip the oven-roasting bag off the meat and discard. Transfer the cooking liquid to a medium saucepan. Skim the fat from the cooking liquid with a ladle or de-greaser. Bring to a boil, lower the heat, and simmer to thicken the juices slightly.
• Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven. Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes. If there is any cooking liquid left, pour it over the pork.
• Remove pork from the oven and let it rest at room temperature for 10 minutes. With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt. Either carve the pork into thin slices, or, using 2 forks, pull into small pieces. Serve with the vinegar sauce on the side.

PORK BUTT

Steps:

• Season the pork butt in this order: salt, granulated garlic, black pepper and MOGridder's Dry Rub Barbecue Seasoning.
• Smoke the pork in a smoker at 220 degrees F until fork tender, about 10 1/2 hours.
• Remove from the smoker and chop the meat. Serve with MOGridder's Barbecue Sauce.
• This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• Mix together the paprika, salt, granulated sugar, chili powder, onion powder, ground pepper, raw sugar, oregano and thyme in a small bowl. Store in a glass jar with an airtight seal.;
• Combine the sugar, black pepper, salt, granulated garlic, oregano and thyme in a medium, nonreactive saucepan over medium heat. Stir in enough vinegar to make a loose paste.
• In a bowl, combine the ketchup, molasses, mustard and cayenne. Incorporate into the paste. Bring to a boil, stirring constantly. Reduce the heat and simmer until thick, about 20 minutes.

STAY MOIST OVEN BAKED HAM IN A BAG

Steps:

• Preheat oven to 350 degrees.
• Rub ham with brown sugar.
• Secure pineapple rings onto ham, fat side up, using toothpicks.
• Add 2 tbls flour to cooking bag, and shake it to coat.
• Place bag in roaster and place ham fat side up in the bag.
• Pour reserved pineapple juice gently over ham.
• Close bag with nylon tie included with bag.
• Cut six 1" slits in top of bag for steam escape.
• Place in oven, being careful not to let bag touch sides of oven.
• Bake 2 hours for an 8 lb ham.
• Cool before slicing to retain juices.

BUTT IN A BAG

Steps:

• 1. Mix the pepper and salt together and rub it on all surfaces of the pork. Set aside while you build the fire.
• 2. Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light or prepare a fire in your smoker. Oil the grill grate.
• 3. When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half. Scatter the wood chips on the hot coals. Place the butt on the indirect side of the grill across from the coals. Increase the temperature to 350°F by opening the bottom vents on your grill. When the smoke starts to rise, close the lid. Place a candy thermometer in the lid vent. Smoke for 30 to 45 minutes to get the bark started.
• 4. Reduce the temperature by closing the vents until you're at 225°F to 250°F. Smoke the pork for 4 hours. Place the butt in a brown paper grocery bag large enough to hold it, fold the ends over to close it, and return it to the same place in the smoker, opposite the fire. Add more briquets if necessary, and close the lid. Continue smoking for 2 to 4 more hours or until tender. Check for tenderness by pulling a piece of meat off and tasting it. The mark of a shoulder done to perfection is when you can remove the blade bone by pulling it out with your hand.
• 5. When the shoulder is done, set it aside in a pan to rest for 30 minutes, then move it to a cutting board. Serve it Southern-style pulled (stringy portions torn off by hand), Kansas City-style thick sliced, or the-hell-with-it chopped. Some barbecuers like to mix in a little tangy barbecue sauce as they're chopping and combining the meat on a platter, especially if the pork is still a little fatty.