Paper Pork Butt
For the purists out there who may scoff at this recipe I understand. You just can’t beat a slow-cooked pork butt from a Wood-Fired spit. But for those of us who don’t have a pit nor the time to tend to pit for 10 to 15 hours, this recipe works for us. Let’s say the weather outside is frightful as the song says but you have a craving for pulled pork. Well here you go the only downside is you have to do a little math but that’s why they invented the calculator other than that there’s no downside this pork is so tender and so delicious and so easy
Prep Time: 20 mins. Cook Time: 1.75 hours per pound of pork shoulder(pork butt)@225F. Total Time: depends on size of pork shoulder
Ingredients
Rub:
I used my favorite seasoning for this Pork Butt. I used Kent Rollins Original Seasoning. You can do the same or use the mixture below.
- 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
Roast & Wrap:
- 1 (7-9 pounds)pork shoulder roast
- Unbleached parchment paper
- Heavy duty aluminum foil
Directions
- Preheat oven to 225 degrees F (110 degrees C).
- Mix salt, black pepper, paprika, brown sugar, onion powder, garlic powder, and cayenne pepper together in a bowl.
- Sprinkle rub mixture evenly and thoroughly on each surface of the pork roast, pressing it onto the surface. I also rubbed brown sugar all over the roast.
- 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.
- 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.
- Place in preheated oven and roast until tender, about 12 1/2 hours (or 1.75 hours per pound of pork).
- 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.
Thank You Chef John for this Great Recipe!
