Chef John's Paper Pork Shoulder recipe
All Recipes Meat and Poultry Recipes Pork Pork Shoulder Recipes
Ingredients
- 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 1 tablespoon smoked paprika 1 tablespoon brown sugar 2 teaspoons onion powder 1 teaspoon garlic powder 1 teaspoon cayenne pepper 1 (7 pound) pork shoulder roast Unbleached parchment paper Heavy duty aluminum foil
Nutrition Info
- 696 caloriescarbohydrate: 4.6 gcholesterol: 208.5 mgfat: 49.8 gfiber: 0.7 gprotein: 54.4 gsaturatedFat: 18.3 gservingSize: -sodium: 2079.6 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Paper Pork Shoulder
Directions
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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.