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Chef John’s Paper Pork Shoulder

Chef John's Paper Pork Shoulder Recipe and Video


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.


  • 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


  1. Preheat oven to 225 degrees F (110 degrees C).
  2. Mix salt, black pepper, paprika, brown sugar, onion powder, garlic powder, and cayenne pepper together in a bowl.
  3. Sprinkle rub mixture evenly and thoroughly on each surface of the pork roast, pressing it onto the surface.
  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. 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. Place in preheated oven and roast until tender, about 12 1/2 hours (or 1.75 hours per pound of pork).
  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.

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Nutritional Information

Chef John's Paper Pork Shoulder

Servings Per Recipe: 6
Calories: 696
% Daily Value *
protein: 109 %
carbohydrates: 2 %
exchange other carbs:
dietary fiber: 3 %
fat: 77 %
saturated fat: 91 %
cholesterol: 70 %
vitamin a iu: 17 %
niacin equivalents: 156 %
vitamin b6: 45 %
vitamin c: 4 %
folate: 4 %
calcium: 7 %
iron: 21 %
magnesium: 17 %
potassium: 23 %
sodium: 83 %
thiamin: 136 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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