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Chef John's Paper Pork Shoulder

Rated as 4.85 out of 5 Stars

"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
Original recipe yields 6 servings (8 servings)


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  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 4.6 54.4 208 2080 Full nutrition

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Read all reviews 66
  1. 86 Ratings

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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

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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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.

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...

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...

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

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...

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...

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...

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...