Chef John's Paper Pork Shoulder - Learn How to Make This Delicious Dish

Try this amazing recipe for Chef John's Paper Pork Shoulder. The pork shoulder is slow-cooked to perfection, resulting in juicy and tender meat. The secret to the deliciousness lies in the technique of cooking the pork shoulder in parchment paper, which helps lock in the flavors and keep the meat incredibly moist. With a simple yet flavorful marinade and a few hours of patience, you can create a mouth-watering dish that will impress your family and friends.

Ingredients

• Pork shoulder (4-5 pounds)
• Salt (1 tablespoon)
• Paprika (2 teaspoons)
• Black pepper (1 teaspoon)
• Cayenne pepper (1/2 teaspoon)
• Onion powder (1/2 teaspoon)
• Garlic powder (1/2 teaspoon)
• Brown sugar (1/4 cup)
• Apple cider vinegar (1/4 cup)
• Dijon mustard (2 tablespoons)
• Parchment paper
• Butcher's twine

Directions

1. Preheat your oven to 300 degrees F (150 degrees C).
2. Rinse the pork shoulder under cold water and pat it dry with paper towels.
3. In a small bowl, mix together salt, paprika, black pepper, cayenne pepper, onion powder, garlic powder, brown sugar, apple cider vinegar, and Dijon mustard to make the marinade.
4. Rub the marinade all over the pork shoulder, covering it completely. Let it sit at room temperature for 30 minutes to allow the flavors to penetrate.
5. Take a large sheet of parchment paper and place the pork shoulder in the center. Wrap the parchment paper tightly around the pork, creating a sealed pouch. Tie the parchment paper parcel with butcher's twine to keep it secure.
6. Place the parchment-wrapped pork shoulder on a baking sheet and transfer it to the preheated oven.
7. Cook the pork shoulder for about 3 hours, or until the internal temperature reaches 195-200 degrees F (90-95 degrees C). Cooking time may vary depending on the size of the pork shoulder.
8. Once cooked, remove the pork shoulder from the oven and let it rest in the parchment paper for 15-20 minutes to allow the juices to redistribute.
9. Carefully open the parchment paper, being cautious of the hot steam. Transfer the pork shoulder to a cutting board.
10. Slice the pork shoulder into desired portions and serve hot.
11. Enjoy the tender and flavorful paper pork shoulder!

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