Recipes > Meat and Poultry > Pork > Pork Shoulder > Chef John’s Paper Pork Shoulder

Chef John’s Paper Pork Shoulder

Chef John's Paper Pork Shoulder Recipe and Video

Description

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.

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

Instructions

  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 %
sugars:
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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