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My review
Chef John's Paper Pork Shoulder
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Chef John
"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."
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Ingredients
12 h 45 m servings 696Original recipe yields 6 servings (8 servings)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 4050 Ratings
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Most helpful positive review
3/19/2017
This is the first new recipe I've followed without at least one tweak and I won't change a thing when I make it again. Excellent recipe.
Most helpful critical review
11/10/2017
Tasty base for other meals. Junior Cubans tender. I bagged it thinking of the different spices I could add for specific recipes. Cooked a 10lb roast and this took 18hrs of cooking with resting...
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3/19/2017
This is the first new recipe I've followed without at least one tweak and I won't change a thing when I make it again. Excellent recipe.
4/16/2017
This is excellent, and so easy! Didn't change a thing. Very moist and fantastic flavor.
9/29/2017
I used a commercial rub that I use for pork, and injected the muscle with a mixture of apple juice and Worcestershire sauce. I then wrapped the roast and placed in the refrigerator until the ne...
6/13/2017
This is the best pork butt I've ever make tender and juicy will definitely make again
5/1/2017
If I could, I would give this recipe 10 stars! It is absolutely wonderful! I made the recipe exactly as printed except I used Hungarian paprika as we don't care for the McCormick brand I have ...
4/27/2017
Made this twice. First time as written except used reg. paprika not smoked. Not sure even what it is or where to get it. Wrapped as stated and had no leakage. Cooked on low 225 or so for about ...
3/5/2017
I made this exactly as written. It was delicious! I will make it again for sure. It was juicy and the bone pulled out easily. My husband wouldn't stop talking about how much he enjoyed it. I mad...
1/23/2017
Chef John you nailed this one! Like most of your recipes one ranks a 5! Extremely tasty, most and tender.
1/21/2017
Very tender, easy to pull and flavor outstanding - using slow cooker bags cuts almost 2 hours off cooking time. WE FREEZE part for later. If want BBQ pork - pull and then add sauce and warm f...