How to Cook the Perfect Pork Blade Roast With the Bone In

Preparing a perfect pork shoulder blade roast, sometimes called the "Boston butt," requires intelligent use of well-established cooking techniques. The roast is tenderest and juiciest when it's slow-roasted at low temperatures, but has its best flavor when the surfaces are browned rapidly at high temperatures. The solution is to brown it at the beginning of your cooking time, then finish your blade roast in a low-temperature oven.

Things You'll Need

  • Paper towels
  • Large, heavy skillet or Dutch oven
  • Salt, pepper and other seasonings to taste
  • Roasting pan
  • Instant-read thermometer or meat thermometer
  • Cutting board
  • Aluminum foil

Instructions

  1. Pat the roast dry with clean paper towels, and wipe the cut ends of the bone to remove any fragments left by the butcher's saw. Trim away any excess fat, leaving at least 1/4 inch on the outside of the roast to protect it from drying in the oven.

  2. Heat a large, heavy skillet or Dutch oven. Place the pork roast in the pan, fat side down, and sear it until it's well-browned. Turn the roast from side to side until all of its surfaces are well seared and deeply golden.

  3. Season the roast liberally with salt and pepper, and any other spices or seasoning mixtures you wish. Transfer it to the rack of your roasting pan.

  4. Slow-roast the pork at 275 degrees Fahrenheit until it reaches an internal temperature of 145 F when tested with an instant-read thermometer or meat thermometer, approximately 2 to 2 1/2 hours depending on the size of your roast.

  5. Transfer the roast to a cutting board and cover it loosely with aluminum foil. Let it rest for at least 10 to 15 minutes before carving.

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