Slow-Roasted Pork Shoulder by Chef John
Indulge in the succulent and tender meat of this slow-roasted pork shoulder. Perfectly cooked in parchment and aluminum foil, this dish is ideal for creating delicious pulled pork sandwiches.
Ingredients
| 2 | tablespoons kosher salt |
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| 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. | Begin by preheating the oven to 225 degrees F (110 degrees C). |
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| 2. | In a bowl, combine kosher salt, freshly ground black pepper, smoked paprika, brown sugar, onion powder, garlic powder, and cayenne pepper. |
| 3. | Evenly and thoroughly coat each surface of the pork roast with the rub mixture, pressing it onto the meat. |
| 4. | Take a 4-foot piece of unbleached parchment. Place the roast at one end and tightly roll the roast in the parchment. Repeat with a second piece of parchment, rolling the roast in the opposite direction. |
| 5. | Cut a long piece of heavy-duty aluminum foil and tightly wrap the parchment-covered roast. Repeat the wrapping process with two additional layers of foil, ensuring to rotate the position of the roast each time. Place the wrapped roast in a roasting pan with the folded edges facing up to prevent any leaks. |
| 6. | Place the pan in the preheated oven and roast the pork until it is tender, which should take about 12 1/2 hours (or 1.75 hours per pound of pork). |
| 7. | Once done, remove the pan from the oven and allow the wrapped roast to rest for at least 1 hour before unwrapping it. Brush the roast with the flavorful accumulated juices from the parchment paper. |
Published on Jul 18, 2024 by Luminița