This recipe uses a technique that feels like a family secret – using it, you can make juicy, tender, pulled pork in the oven. This unique method comes to us from the Food Wishes blog. Using a flavorful spice rub and a crazy-sounding wrapping procedure, the slow-cooked pork will change your life. When we say slow-cooked, we mean that you should plan on keeping the oven on all day long. Or start it late at night for a daytime lunch. Planning ahead – so challenging, yet so rewarding.
- 7 lb bone-in pork shoulder (AKA pork butt) roast
- Plenty of parchment and heavy-duty foil
For the dry spice rub:
- 2 Tablespoons kosher salt
- 1 Tablespoon freshly ground black pepper
- 1 Tablespoon smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 Tablespoon brown sugar
- 1 teaspoon cayenne
- In a small bowl, combine the ingredients for the spice rub.
- Preheat your oven to 225 degrees. Unwrap your pork roast and rub the spices all over all sides.
- Unroll some parchment paper and cut off 2 pieces at least 4 feet long. Put the roast at one end and roll it up, tucking the paper in at the sides. Put the wrapped roast on the other piece of parchment and wrap it in the other direction.
- Lay out a large piece of foil, and place the parchment wrapped roast on it and roll it up, tucking in the ends. Lay out a second piece of foil and place the roast on it facing the other direction, seam side down. And then wrap it in a third piece of foil.
- Put your super-wrapped roast, seam side up, in a roasting pan. Roast it for 1.75 hours per pound. For a 7-pound pork shoulder that is 12 hours and 15 minutes. Let it rest for an extra hour after taking it out of the oven. Take off foil and pull back the parchment, keeping a kind of parchment platter around it to catch the juices.
- Serve on sandwich rolls with your favorite BBQ sauce, or as a BBQ plate with your favorite fixings.