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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 6686 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
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. ...
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Newest
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.
11/21/2018
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 b...
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...
4/16/2017
This is excellent, and so easy! Didn't change a thing. Very moist and fantastic flavor.
1/15/2018
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 th...
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 w...
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 ...
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...
11/6/2017
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 f...