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Chef John's Paper Pork Shoulder

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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12 h 45 m servings 696 cals
Original recipe yields 6 servings (8 servings)

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  • Prep

  • Cook

  • Ready In

  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.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 696 calories; 49.8 g fat; 4.6 g carbohydrates; 54.4 g protein; 208 mg cholesterol; 2080 mg sodium. Full nutrition

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Read all reviews 30
  1. 37 Ratings

Most helpful positive review

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

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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Least positive

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.

This is excellent, and so easy! Didn't change a thing. Very moist and fantastic flavor.

Tender, perfect. Loved this recipe. I had an 8-pound shoulder so I cooked it for 14 hours and let it sit for an hour before serving. The whole thing just fell apart and it was fantastic.

This is the best pork butt I've ever make tender and juicy will definitely make again

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 ...

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...

Chef John you nailed this one! Like most of your recipes one ranks a 5! Extremely tasty, most and tender.

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...

I decided to make this because pork shoulder was on sale. It was simply the best result I've had for cooking this cut of meat. I followed the recipe exactly; didn't change a thing. It came out s...