Chef John'S Paper Pork Shoulder

• Rub:
• 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 pound) pork shoulder roast
• Unbleached parchment paper
• Heavy duty aluminum foil

1. Preheat oven to 225 degrees F (110 degrees C).
2. Mix salt, black pepper, paprika, brown sugar, onion powder, garlic powder, and cayenne pepper together in a bowl.
3. Sprinkle rub mixture evenly and thoroughly on each surface of the pork roast, pressing it onto the surface.
4. 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.
5. 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.
6. Place in preheated oven and roast until tender, about 12 1/2 hours (or 1.75 hours per pound of pork).
7. 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.

rub, kosher salt, freshly ground black pepper, paprika, brown sugar, onion powder, garlic, cayenne pepper, pork shoulder roast, paper, aluminum foil

Taken from www.allrecipes.com/recipe/255280/chef-johns-paper-pork-shoulder/ (may not work)