Rating: 5 stars
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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.

Recipe Summary

cook:
12 hrs 30 mins
total:
12 hrs 45 mins
prep:
15 mins
Servings:
6
Yield:
8 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Rub:
Roast & Wrap:

Directions

Instructions Checklist
  • Preheat oven to 225 degrees F (110 degrees C).

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  • 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.

Nutrition Facts

696 calories; protein 54.4g; carbohydrates 4.6g; fat 49.8g; cholesterol 208.5mg; sodium 2079.6mg. Full Nutrition
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