Chef John's Paper Pork Shoulder

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.

• Preparation Time: 15 mins
• Cooking Time: 12 hr
• Total Time: 12 hr 15 mins
• Calories: 696 Calories

Ingredients

• 1 tablespoon brown sugar
• 2 tablespoons kosher salt
• 1 teaspoon garlic powder
• 2 teaspoons onion powder
• 1 teaspoon cayenne pepper
• 1 tablespoon freshly ground black pepper
• 1 tablespoon smoked paprika
• heavy duty aluminum foil
• 1 (7 pound) pork shoulder roast
• Unbleached parchment paper

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.