Start by making the Duxelles. Combine mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. 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. Reserve for later use.
- 1/4 teaspoon Freshly Ground Black Pepper
- 1/4 teaspoon Kosher Salt
- 2 tablespoons Extra-virgin Olive Oil
- 2 tablespoons Butter (unsalted)
- 2 sprigs Fresh Thyme (leaves only)
- 4 cloves Garlic (peeled and roughly chopped)
- 2 Shallots (peeled and roughly chopped)
- 2 pints (1 1/2 pounds) Button Mushrooms
Trim pork butt in half and score the fat cap then season all sides with Lanes Scorpion combo seasoning.
Stabilize your grill at 350°F, place the wood chunks directly into the hottest portion of the fire to create clean smoke.
Set up your grill for indirect cooking and place your grill grates at the highest portion of the divide and conquer system.
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°F.
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 206°F.
Carefully remove from the grill, unwrap and cool in the refrigerator for 30 minutes.
For the wrap method, tabilize the grill temperature at 400°F (video shows dropping to 300°F but we found raising to 400°F worked better for finishing the pastry).
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.
Shingle prosciutto so that it will completely cover and roll around the outside of your pork butt.
Cover the entire prosciutto surface with a thin layer or duxelles. Season with salt, pepper and leaves of fresh thyme.
Remove the roasted and slightly cooled pork butt, place it on the edge of the layered pastry and rub the pork butt with mustard.
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.
Brush the end of the pastry with egg wash and crimp the pastry together to seal in the pork.
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.
Roast for 45 minutes until pastry is cooked and golden brown.
Using a large spatula, remove from grill and let rest for a few minutes before slicing into portions.