Mastering the Art of Wrapping Pork Shoulder in Butcher Paper

Wrapping pork shoulder in butcher paper is a technique used by pitmasters to help retain moisture and allow for optimal smoke absorption when smoking a pork shoulder. It may seem intimidating at first, but it’s actually quite simple once you get the hang of it. In this comprehensive guide we’ll walk through the entire process step-by-step so you can wrap pork shoulder like a pro.

Why Wrap Pork Shoulder in Butcher Paper?

Wrapping pork shoulder in butcher paper provides two main benefits

• Retains Moisture – The pork shoulder releases a lot of moisture in the first several hours of smoking as the tough connective tissue breaks down. Wrapping it partway through traps that moisture around the meat rather than it evaporating from the cooker. This keeps the pork tender and juicy.

• Allows Smoke Absorption – Leaving the pork shoulder uncovered for the first half of smoking lets the smoke fully permeate the meat. Wrapping later allows it to finish cooking soaked in flavorful smoke vapors.

Wrapping is especially useful for long cooks like pork shoulder which can take 12-16 hours. It ensures you get deliciously moist and smoky pulled pork, even after prolonged smoking time.

Step-By-Step Guide to Wrapping Pork Shoulder

Wrapping a pork shoulder for smoking takes a little practice but gets much easier with experience Follow these steps

1. Choose the Right Paper

• Use pink butcher paper, not white parchment paper. The right paper is permeable to let moisture escape while still trapping plenty inside.

• Avoid foil as it’s airtight and causes more steaming versus smoking. Butcher paper is the ideal balance.

• Get a large 24-inch roll of butcher paper. You’ll need a big sheet to wrap larger pork shoulders.

2. Wrap After 4-6 Hours of Uncovered Smoking

• Smoke the pork shoulder uncovered for the first 4-6 hours. This lets smoke fully penetrate while rendering fat.

• Once you have a nice bark, the internal temperature reaches around 165°F, and the pork starts to stall, it’s time to wrap.

3. Prepare the Paper and Pork

• Lay out a roughly 3 foot long sheet of butcher paper on a clean surface.

• Use a spray bottle to lightly spritz the paper with apple juice, vinegar, broth, or water before laying the pork on it. This adds extra moisture.

• Make sure the pork shoulder is dry before transferring it onto the center of the paper. Pat it dry with paper towels if needed.

4. Wrap the Pork Tightly in Paper

• With the pork in the center, fold the near long edge of the paper over the pork, then fold up the sides to cover it.

• Holding the folds in place, roll and tuck the far edge under to create a tight wrap. Make it tight enough to seal moisture in but allow a little airflow.

• Roll and tuck in the sides in the same way, making sure the pork is fully encapsulated.

5. Return Pork to Smoker

• Carefully transfer the wrapped pork back to the smoker, being sure not to unwrap it.

• Cook until an internal temperature of 200-205°F is reached for perfectly tender and shreddable meat.

• Total cook time is usually 12-16 hours, including the initial uncovered smoking time.

6. Unwrap and Pull Pork

• When the pork hits 200-205°F, remove it from the smoker and let rest wrapped for 30-60 minutes.

• Unwrap, being careful of hot steam, and pull meat apart using two forks.

• Discard the butcher paper. The pork is ready to serve!

And that’s it! With the right preparation and technique, you can wrap pork shoulder like a professional pitmaster. Let’s look at some troubleshooting tips.

Troubleshooting Pork Butt Wrapping Issues

Having trouble getting perfect results when wrapping pork shoulder? Here are some common problems and solutions:

Problem: The paper rips and unfolds when wrapping.

Solution: Use new, non-torn paper and fold edges under neatly. Spritz lightly instead of over-wetting.

Problem: Pork dries out after wrapping.

Solution: Wrap earlier next time and make sure paper seals moisture in tightly.

Problem: Pork gets too soft/mushy after wrapping.

Solution: Don’t wrap too early. Wait until 165°F internal temp and stall begins for ideal texture.

Problem: Pork finishes too quickly after wrapping.

Solution: Don’t wrap too late in the cook. Wrap around 165°F internal temp for proper timing.

Problem: Unwrapped pork stalls and won’t increase in temperature.

Solution: Go ahead and wrap to push through the stall if it persists too long uncovered.

With a little trial and error, you’ll get the timing and technique for perfectly wrapped smoked pork shoulder every time.

FAQs About Wrapping Pork Shoulder

Let’s answer some common questions about wrapping pork shoulder:

What temperature should I wrap pork shoulder?

Wait to wrap until the pork reaches an internal temp of 165°F and its upward climb stalls out. This ensures proper bark formation and smoke penetration.

How long should I leave pork shoulder unwrapped?

Aim for 4-6 hours uncovered in the initial smoking stage before wrapping. This gives enough time for quality smoke flavor.

Should I wrap pork shoulder in foil or paper?

Butcher paper is ideal for pork shoulder. Foil causes too much steaming versus smoking flavor. Paper allows for a balance.

Can I leave pork shoulder unwrapped the whole time?

You can technically smoke a pork shoulder without ever wrapping it, but it will likely dry out, particularly for longer cooks. Wrapping helps keep it moist.

Do I need to unwrap pork to check the temperature?

No, you can monitor the internal temp by inserting a probe thermometer right through the paper. No need to unwrap until it’s fully cooked.

How long does wrapped pork shoulder take to finish cooking?

Plan for 8-12 hours of cooking time after wrapping. The total time is typically 12-16 hours including the unwrapped period.

Now that you’re a pro at wrapping pork shoulder in butcher paper, let’s look at some serving ideas.

Delicious Ways to Serve Smoked Pork Shoulder

Smoked pork shoulder is incredibly versatile. Here are some tasty ways to put your perfectly wrapped pulled pork to use:

• Pile onto soft buns for classic pulled pork sandwiches with bbq sauce and coleslaw.

• Mix with barbecue beans, rice, and pineapple for a Hawaiian-style rice bowl.

• Stuff into empanadas or tacos with salsa, avocado, cotija cheese, and lime juice.

• Fold into omelets, frittatas, or scrambled eggs as a hearty breakfast protein.

• Toss with cooked pasta and vegetables for a delicious one-pot pasta dinner.

• Layer into nachos and top with cheese, tomatoes, onions, and pickled jalapeños for an appetizer.

• Stir into mac and cheese along with some bbq sauce for a grown-up, smoky twist.

• Fill a baked sweet potato along with veggies and Greek yogurt for a savory, protein-packed meal.

The possibilities are endless for how to enjoy phenomenally juicy and flavorful pulled pork thanks to proper butcher paper wrapping technique.

Now get out there, wrap up some pork shoulder like a pitmaster, and start enjoying the finger-licking goodness of perfectly smoked meat. Happy smoking!