Chef John's Paper Pork Shoulder

This 'paper pork' was inspired by a technique for smoking beef brisket that involves wrapping the meat in parchment paper after a certain point in the cooking process, in an effort to keep the meat moist and succulent. I decided to try it for an oven-roasted pork shoulder, wrapping it from the beginning, and it came out so perfectly tender and juicy, I've been doing it that way ever since.


Recipes · Meat and Poultry · Pork · Pork Shoulder Recipes


Prep Time: 15 mins
Cook Time: 12 hrs 30 mins
Servings: 6
Total Time: 12 hrs 45 mins
Yield: 8 servings

Ingredients

Ingredients List

  • 2 tablespoons kosher salt

  • 1 tablespoon freshly ground black pepper

  • 1 tablespoon smoked paprika

  • 1 tablespoon brown sugar

  • 2 teaspoons onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon cayenne pepper


Directions

  1. Preheat oven to 225 degrees F (110 degrees C).

  2. Mix salt, black pepper, paprika, brown sugar, onion powder, garlic powder, and cayenne pepper together in a bowl.

  3. Sprinkle rub mixture evenly and thoroughly on each surface of the pork roast, pressing it onto the surface.

  4. 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.

  5. 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.

  6. Place in preheated oven and roast until tender, about 12 1/2 hours (or 1.75 hours per pound of pork).

  7. 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.


Nutrition Facts (per serving)

Nutrition Facts
696 Calories
50g Fat
5g Carbs
54g Protein


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