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.
Preparation Time
15 mins
Cooking Time
12 hr 30 mins
Total Time
12 hr 45 mins
Calories
696 Calories
Recipe Instructions
Step 1
Preheat oven to 225 degrees F (110 degrees C).
Step 2
Mix salt, black pepper, paprika, brown sugar, onion powder, garlic powder, and cayenne pepper together in a bowl.
Step 3
Sprinkle rub mixture evenly and thoroughly on each surface of the pork roast, pressing it onto the surface.
Step 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.
Step 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.
Step 6
Place in preheated oven and roast until tender, about 12 1/2 hours (or 1.75 hours per pound of pork).
Step 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.
