Lil Johns Oven Deep Pit Recipes

'LIL' JOHN'S OVEN DEEP PIT

Steps:

• Additional Items needed: Large Roasting or Sheet Pan, Heavy Duty Aluminum Foil, Butchers String, Large Brown Paper Shopping Bag.
• Tear 3 sheets of aluminum foil large enough to cover and seal meat.
• Place meat in a mixing bowl and pour the soy sauce over meat and being sure to get the soy sauce all over the meat.
• Place meat on the sheets of foil.
• Mix all the dry seasonings together and rub over the top and sides of the meat.
• Bring the first sheet of foil sides up and fold together being careful not to let the liquid run out, Then fold up the ends of the foil to seal, Make sure there are no leaks.
• Continue folding up the remaining sheets of foil one at a time.
• Carefully place the wrapped meat in the bottom of the Brown Paper Bag and fold the bag snugly and tie up with the two pieces of butchers string.
• I like to refrigerate 1-2 hours before cooking, However you can cook right away.
• When ready to cook preheat oven to 225°F.
• Place the meat package (keep it in the foil and paper bag tied)in the roasting pan or sheet pan and cook for 12 hours.
• Pull the packaged meat out and let rest for at least 10 minutes.
• Remove the paper bag and carefully (It's Hot!) open the foil and lift the meat out with a spatula (the meat should be falling apart)and place into a deep container, Retain all the juices, with 2 forks shred the meat well and pour the remaining juices over the meat and stir.
• Serve with sour cream, salsa or whatever ya like.

'LIL'JOHN'S OVEN DEEP PIT RUB

Steps:

• Mix all ingredients to form a runny paste.
• Rub mixture all over the meat.
• place meat on a sheet of aluminum foil and seal with seam up, repeat this with two more layers of foil.
• Place the rapped meat seam side up into the brown paper bag and roll up the bag and tie off with the butchers string on each end of the bag.
• Refrigerate for 5 hrs or overnight.
• Preheat oven to 225°F.
• Place the bagged meat on a sheet pan and cook in the 225 degrees oven for 10 - 12 hours.
• Meat must reach a temperature of 165°F.
• Remove bag and foil and shred and serve with avocado, sour cream, salsa and corn tortillas.
• Prep time does not include refrigerated time.

OPEN PIT BBQ SAUCE

Steps:

• cook slowly for 1/2 hour with tablespoon of butter.

CHEF JOHN'S PAPER PORK SHOULDER

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.

OVEN DEEP PIT BARBECUED BEEF

Steps:

• Start the day before serving.
• Mix seasonings well and roll the roast in the mixture.
• Pour the liquid smoke over the roast.
• Tear 8 layers of heavy duty foil in approximately 24 inch lengths.
• Wrap the roast in each piece of foil individually, sealing layer each well.
• After using 4 lengths of foil, place roast in a large brown grocery bag and seal with masking tape.
• Continue with the other 4 lengths of foil, again, sealing well.
• Place in a large roasting pan and put into a 200°F oven for 24 hours.
• Do NOT disturb the meat while roasting.

BOSS SALSA

Steps:

• Mix all ingredients together.
• Chill.
• Serve with tortilla chips or as a side dish with meat.
• 1 hour cooking time refers to chilling.

SLOW COOKED SHREDDED BEEF TACOS

Steps:

• Place beef and onion in slow cooker.
• Combine water and seasoning mix in small bowl.
• Pour over beef and onion.
• Cook on LOW for 6-8 hours or until tender.
• Shred beef with two forks.
• Place beef in large bowl.
• Stir in taco sauce and chiles.
• Fill warmed taco shells with beef mixture.
• Top with lettuce, tomato,cheese, and sour cream.