Chef John's Paper Pork Shoulder

Name: Chef John's Paper Pork Shoulder
Prep time: 15 min
Cook time: 750 min
Total time: 765 min
Ingredients: 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; 1 (7 pound) pork shoulder roast; Unbleached parchment paper; Heavy duty aluminum foil

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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.

By Chef John

Updated on October 28, 2022

20

Prep Time:

15 mins

Cook Time:

12 hrs 30 mins

Total Time:

12 hrs 45 mins

Servings:

6

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

Rub:

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

Roast & Wrap:

1 (7 pound) pork shoulder roast
Unbleached parchment paper
Heavy duty aluminum foil

Directions

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.

Chef John

Nutrition Facts (per serving)

696	Calories
50g	Fat
5g	Carbs
54g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 696
% Daily Value *
Total Fat 50g	64%
Saturated Fat 18g	92%
Cholesterol 209mg	70%
Sodium 2080mg	90%
Total Carbohydrate 5g	2%
Dietary Fiber 1g	3%
Total Sugars 3g
Protein 54g
Vitamin C 3mg	13%
Calcium 68mg	5%
Iron 4mg	21%
Potassium 823mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.