This “paper pork” was inspired by a technique for smoking
beef brisket that involves wrapping the meat in parchment paper after a certain
point in the cooking process, in an effort to keep the meat moist, and
succulent. Turns out it works great for pork shoulder.
I decided to try it for an oven-roasted pork shoulder,
wrapping it from the beginning, and it came out so perfectly tender, and juicy,
I’ve been doing it that way ever since. Like I said in video, I’m not exactly
sure how much better this comes out with the paper, verses just wrapping
tightly in foil, but it seems to stay moister, and more importantly, it looks
cool on the table.
We don’t get any kind of crust using this method, but it doesn’t
lack for flavor, and if you’re going to use this for pulled pork sandwiches,
along with your favorite bbq sauce, I don’t see how that’s going to be any kind
of a problem.
Speaking of barbecue sauce, I’m going to show you an unusual one
next week, so stay tuned for that. In the meantime, I really hope you give this
paper pork a try soon. Enjoy!
7 pound bone-in pork shoulder roast
for the rub:
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tbsp smoked paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1 tablespoon brown sugar
1 teaspoon cayenne
– Wrap and roast at 225 F. for 1.75 hours per pound