I haven’t had pulled pork for quite some time and this recipe likely would have had waited for some other future opportunity if it was not for a coincidence. Namely I was looking into making a Cuban Sandwich (Cubano) which I have been trying to get to for a long time. I run across the article about it, few years back. It looked appealing to me and I really wanted to give it a try. For one or the other reason this was regularly postponed and pushed back. Finally last week I got to it and one of the recipe ingredients was a pulled pork.
Without loosing any time I sourced nice 4 lb piece of pork shoulder roast from our local butcher. This cut is also known as pork but or Boston but roast. The recipe I used is Chef John’s Paper Pork. The dry rub used in this recipe was very similar to what we have used in the past, but what intrigued me the most with this recipe was a wrapping method to preserve the moisture and a long roasting time, on a low temperature. The perfect method of dissolving collagen and keeping the meat tender and juicy.
After about 7.5 hours of oven time (1.75 hr/lb) and 1 hour of resting we ended up with a most delicious pulled pork dinner! The pork was so succulent, flavourful and delicious!
I served it on freshly baked Pain Facon Beaucaire buns with vegetable salad on side. What really gave it a special kick was a drizzle of barbecue sauce from my Smoked Baby Back Pork Ribs blog recipe and pairing with the German dark smoke-beer. This added smokiness is what truly elevated the flavour to another level. I must say: wow, what a fantastic experience!
The recipe is very simple and for the largest part only requires patience, due to long roasting time.
I am looking forward to experience adding it to the Cuban Sandwich that I plan to make in next couple of days. That will be preceded by baking Cuban bread first, all which I will follow with the incoming blog posts.
| Prep Time | 15 minutes |
| Cook Time | 7.5 hours |
| Passive Time | 1 hours |
| Servings |
servings
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- 1.9 kg pork shoulder
- 1.5 tbsp coarse sea salt
- 2 tsp brown sugar
- 2 tsp black pepper ground
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
Ingredients
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- Dry out pork roast by patting with paper towel.
- Mix together all dry ingredients in a small bowl.
- Sprinkle dry ingredients, mix and rub thoroughly all over the pork roast.
- Cut 2 pieces of parchment paper with dimensions : 1m (3ft) long 15 1/4" wide, each.
- Wrap the pork roast into 1st parchment paper. Start from one end by turning the roast, wrapping it into parchment paper and maintaining the tension on the paper so it stays tight to the meat. Fold the ends of the parchment paper.
- Rotate the wrapped roast for 90 degrees and wrap it into 2nd parchment paper, wrapping over the folded ends of the first paper. Again maintain tension of paper during each turn, fold the ends.
- Cut 3 pieces of heavy duty aluminum foil with dimension: 1 m (3 ft) long and 30 cm wide, each.
- Rotate for 90 degrees wrapped roast and wrap it now into the aluminum foil. Maintain foil tension during each turn and fold the foil ends.
- Repeat the process 2 more times and wrap it into remaining 2 aluminum foils. Don't forget alternating the orientation of the roast and rotating it for 90 degrees.
- Place wrapped pork onto a shallow baking pan that will contain any leaking juices during roasting.
- Prewarm the oven, rack in the middle to 225 F.
- Place the baking pan in the oven and roast for 7.5 hours. See recipe note.*
- Take out of oven, rest for 1 hour.
- Remove foil and paper from the roast. Drain all the juices into a small bowl.
- Place the roast into a pan with tall sides. Using two forks shred and pull apart pork roast.
- Serve warm, drizzle with cooking juices.
- cooking time depending on roast weight is determined by multiplying factor (1.75 hr/lb)
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