Paper Pork Shoulder
★★☆☆☆
Ingredients
- Rub
- 2 Tbsp kosher salt (29.6 ml)
- 1 Tbsp freshly ground black pepper (14.8 ml)
- 1 Tbsp smoked paprika (14.8 ml)
- 1 Tbsp brown sugar (14.8 ml)
- 2 tsp onion powder (9.9 ml)
- 1 tsp garlic powder (4.9 ml)
- 1 tsp cayenne pepper (4.9 ml)
- Roast & Wrap
- 1 (7-pound) pork shoulder roast
- Unbleached parchment paper
- Heavy-duty aluminum foil
Instructions
- Preheat oven to 225°F (110°C).\n2. In a bowl, mix together salt, black pepper, paprika, brown sugar, onion powder, garlic powder, and cayenne pepper.\n3. Sprinkle rub mixture evenly and thoroughly on each surface of the pork roast, pressing it into the surface.\n4. Cut a 4-foot piece of unbleached parchment paper. Place roast at one end and roll roast tightly in parchment. Cut a second piece of parchment paper and roll the roast, positioning it in the opposite direction before rolling. \n5. 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 the wrapped roast in a roasting pan with folded edges facing up to minimize leaking.\n6. Place in a preheated oven and roast until tender, about 12 1/2 hours (or 1.75 hours per pound of pork). \n7. Remove the pan from the oven and allow the wrapped roast to rest for at least 1 hour before unwrapping. Brush roast with accumulated juices in the parchment paper.
Wine Pairing: Bold Red (Syrah) — Zinfandel