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Pork Wellington | Chef Eric Recipe

I can’t tell you how many large and extravagant functions I have worked as a chef where the tried and true beef wellington was the star of the show. Let's be honest, this classic dish dating back to the 12th century could use a bit of energy and re-imagination. Join me on this culinary adventure as we take a bit of the majesty and mystery out of this classic and elevate it with some low and slow “Pull-able Pork” magic. Let's toss the danger and worry of over cooking fillet aside, grab a beverage and let’s get to work! Chef Eric Gephart Pork Wellington Pork Butt: 1 each Boneless Pork Butt, cut into 2 even large steaks. Cooked to 206, use your method or see method below. 3 chunks KJ Hickory or Oak ½ Cup Lanes Bbq combo Scorpion or Q-nami seasoning 8 Prosciutto, thin slices 4 sprigs Fresh thyme, leaves only 4 Tablespoons Dijon mustard 2 Tablespoons Flour (for rolling out puff pastry) 1 sheet Puff pastry 2 Each Large egg, lightly beaten 1/2 teaspoon Coarse sea salt 2 teaspoons Minced chives, for garnish Pork Butt Method: 1. Trim pork butt in half and score the fat cap then season all sides with Lanes Scorpion combo seasoning. 2. Stabilize your grill at 350, place the wood chunks directly into the hottest portion of the fire to create clean smoke. 3. Set up your grill for indirect cooking and place your grill grates at the highest portion of the divide and conquer system. 4. Place the pork butt on the grill grates and smoke for 3 hours or until you like the bark and are approaching an internal temperature of 165. 5. Wrap tightly with parchment or peach paper and return the pork to the grill for another 3 to 4 ½ more hours until you hit an internal temperature of 206F. 6. Carefully remove from the grill, unwrap and cool in the refrigerator for 30 minutes. 7. While it is cooling make the Duxelles Mushrooms. Duxelles: 2 Pints (1 1/2 pounds) Button mushrooms 2 Each Shallots, peeled and roughly chopped 4 cloves Garlic, peeled and roughly chopped 2 sprigs fresh thyme, leaves only 2 Tablespoons Butter, unsalted 2 Tablespoons Extra-virgin olive oil ¼ teaspoon Kosher salt ¼ teaspoon Freshly ground black pepper Method: 1. Combine mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. 2. In a large sauté pan, add butter and olive oil and set over medium heat. Add the shallot and mushroom mixture and sauté for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool. 3. Reserved for later use. Wrap Method: 1. Stabilize the grill temperature at 400F. (Video shows dropping to 300 but we found raising to 400F worked better for finishing the pastry) 2. Next, sprinkle flour over your cutting board and lay 1 sheet of puff pastry on the board. Gently roll it a bit thinner and a bit longer, evenly in all directions. 3. Shingle prosciutto so that it will completely cover and roll around the outside of your pork butt. 4. Cover the entire prosciutto surface with a thin layer or duxelles. Season with salt, pepper and leaves of fresh thyme. 5. Remove the roasted and slightly cooled pork butt, place it on the edge of the layered pastry and rub the pork butt with mustard. 6. Gently roll all the layers into a tight covered bundle and tuck the leftover overlapping end pieces of pastry under the roast to ensure the entire pork butt is covered. 7. Brush the end of the pastry with egg wash and crimp the pastry together to seal in the pork. 8. Save any bits and pieces of pastry to use for decoration on top if desired. Season the top with salt. Place the pork seam side down on a piece of parchment on top of the grill grate and close the dome. 9. Roast for 45 minutes until pastry is cooked and golden brown. 10. Using a large spatula, remove from grill and let rest for a few minutes before slicing into portions. 11. Sauce options are endless, but I prefer no sauce. Enjoy! Chef Eric Visit our Website: http://www.kamadojoe.com Visit us on Facebook:   / kamadojoe   Visit us on Instagram:   / kamadojoe   Visit us on Twitter:   / kamadojoe