Chef John's Paper Pork Shoulder
Description
Wrapped in parchment and aluminum foil, this pork shoulder roast cooks in a slow oven for hours, and the resulting tender and juicy meat makes great pulled pork sandwiches.
Ingredients
•
2 tablespoons kosher salt
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1 tablespoon freshly ground black pepper
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1 tablespoon smoked paprika
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1 tablespoon brown sugar
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2 teaspoons onion powder
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1 teaspoon garlic powder
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1 teaspoon cayenne pepper
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1 (7 pound) pork shoulder roast
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Unbleached parchment paper
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Heavy duty aluminum foil
Directions
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.