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

prep:
15 mins
cook:
12 hrs 30 mins
total:
12 hrs 45 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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Reviews (86)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/22/2018
I made it as directed except put the package in my crockpot with the timer set for 12 hours. I put a couple inches of water in the bottom to make sure the stoneware would be okay. One of the best pork roasts we’ve ever had Read More
(11)

Most helpful critical review

Rating: 2 stars
10/21/2019
Cooking time was not accurate. I had 1.5 lb pork shoulder and had it in the oven for 2.5 hours. It was still half raw. Now I have hungry guests while scrambling to throw this in my Instant Pot. Majorly annoying. Read More
110 Ratings
  • 5 star values: 100
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/19/2017
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. Read More
(13)
Rating: 5 stars
11/22/2018
I made it as directed except put the package in my crockpot with the timer set for 12 hours. I put a couple inches of water in the bottom to make sure the stoneware would be okay. One of the best pork roasts we’ve ever had Read More
(11)
Rating: 5 stars
04/17/2017
This is excellent, and so easy! Didn't change a thing. Very moist and fantastic flavor. Read More
(8)
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Rating: 5 stars
09/30/2017
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 next day. The next evening, after allowing the roast to come up to room temperature, I put it in the pellet grill at 11:00 pm and let it smoke overnight at 150 degrees. At 8:00 am the next morning, I raised the grill temperature to 225 degrees and let it slow cook until it reached an internal temperature of 195 degrees, about eight hours. I then placed it in an unheated oven for an hour. When I unwrapped it, the packaging was full of juice and the meat was fall-apart tender. We ate it straight on a plate, on a bun, with and without barbecue sauce. It was excellent, well worth the effort. Read More
(8)
Rating: 4 stars
01/15/2018
This recipe made good pulled pork, but not better, and maybe not as good as several other recipes I’ve use from allrecipes. I followed the recipe and instructions exactly except that I cooked the wrapped roast in a slow cooker instead of the oven, after reading Barbara Bodin’s review indicating that she tried both ways and it came out the same. (Thanks, Barbara, for sharing this valuable tidbit!) The 14 hour calculated cook time for my 8 lb roast was just right for the slow cooker, which I set on high for the first 5 hours then reduced to the low setting for the remaining 9 hours. Be sure to wrap your roast so that the foil seal is on the fatty side, then place fatty, sealed side up in the slow cooker to keep most of the drippings inside the wrappings. A nice side benefit of wrapping is easy crockpot cleanup! Read More
(7)
Rating: 5 stars
11/17/2016
Perfect just the way it's written. I made it a second time and rather than tie up the oven all day I put it in the slow cooker and it turned out just like the slow oven version. I bet it would work well with beef or venison too. This is definitely a keeper. Read More
(7)
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Rating: 5 stars
05/01/2017
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 of the smoked paprika. No other changes - and yes - my oven did turn off after 12 hours. I hadn't read about that, so I was unprepared. It had been off for about an hour when I discovered it, so I had to adjust for an extra hour. My roast was 8 1/2 pounds and it figured out to about 15 hours. After it rested for an hour, we unwrapped it. Oh my - what wonderful smells and sights. The bone (smaller than I expected) slipped right out and I removed one small piece of fat and as I lifted the meat out, it just fell apart - no "pulling" needed. We added some barbecue sauce, piled it on buns and topped it with slaw! Hardly any chewing was required. I've never had such a flavorful, tender pork shoulder roast. We are planning DH birthday dinner in June and he requested that I make this again for that dinner. No problem - I agree!!! Read More
(5)
Rating: 5 stars
11/06/2017
Incredible. Wow! Tender, melt in your mouth, flavorful, pulled pork, easiest recipe ever. But my oven timer and heat shut off after six hours (in the middle of the night) Maybe it thought I forgot to turn it off or some weird safety feature, so I turned it back on in the morning and continued cooking. I'm thinking this recipe is like pork at a luau, burying the pig in the pit for a whole day. Read More
(4)
Rating: 5 stars
03/05/2017
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 made Chef John's Carolina sauce to go with it and it compliments the meat nicely. It is very spicy and after a few bites I was addicted. I am anxious to have some pulled pork sandwiches tomorrow and trying it with a sweeter barbeque sauce. ( Note: Some ovens automatically shut off after 12 hours. ) Read More
(4)
Rating: 2 stars
10/21/2019
Cooking time was not accurate. I had 1.5 lb pork shoulder and had it in the oven for 2.5 hours. It was still half raw. Now I have hungry guests while scrambling to throw this in my Instant Pot. Majorly annoying. Read More
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