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.
Ingredients
- kosher salt: 2 Tbsp
- black pepper: 1 Tbsp (freshly ground)
- smoked paprika: 1 Tbsp
- brown sugar: 1 Tbsp
- onion powder: 2 tsp
- garlic powder: 1 tsp
- cayenne pepper: 1 tsp
- pork shoulder roast: 1 piece (7 pound)
- Unbleached parchment paper:
- heavy duty aluminum foil:
Metric Conversion
Stages of cooking
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Preheat oven to 225 degrees F (110 degrees C).
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Mix salt, black pepper, paprika, brown sugar, onion powder, garlic powder, and cayenne pepper together in a bowl.
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Sprinkle rub mixture evenly and thoroughly on each surface of the pork roast, pressing it onto the surface.
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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.
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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.
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Place in preheated oven and roast until tender, about 12 1/2 hours (or 1.75 hours per pound of pork).
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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. Chef John
