Chef John'S Paper Pork Shoulder

1. 1

   Preheat oven to 225 degrees F (110 degrees C).

2. 2

   Mix salt, black pepper, paprika, brown sugar, onion powder, garlic powder, and cayenne pepper together in a bowl.

3. 3

   Sprinkle rub mixture evenly and thoroughly on each surface of the pork roast, pressing it onto the surface.

4. 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. 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. 6

   Place in preheated oven and roast until tender, about 12 1/2 hours (or 1.75 hours per pound of pork).

7. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.