Oven Roasted Pork Shoulder Blade
I much prefer pork over beef, but I don't cook either very often because hubby, Tristan, doesn't eat red meat. But with the holidays and lots of family around to help eat, it was an opportune time to prepare a big pork roast.
My cut of choice is the pork shoulder blade, also known as Boston butt, Boston roast, pork butt, Boston shoulder or it seems any combination of the words pork, shoulder, Boston, butt and/or roast. Your Home Ec teacher would've called this cut economical. I call it cheap! Plus, this cut is marbled with fat which I suppose, depending on your point of view, could be good or bad. Good because it stays moist and juicy after roasting, bad because it clogs your arteries.
The best way to cook this cut is low and slow - low temperature and for a loooong time. Start this early in the morning and it should be ready by dinner time.
Oven Roasted Pork Shoulder Blade Roast
Season using your choice of dry rub or any combination of salt, pepper, garlic powder, seasoning salt, herbs, etc., by rubbing all over:
One pork shoulder blade roast, bone-in, approx 5-6 lbs
Place seasoned roast in a foil-lined roasting pan. Put roasting pan in the oven on the center rack and roast for 7- 8 hours (depending on the size of the roast) at 250°F or until the pork is fork tender. You can also baste the pork with the drippings every couple of hours or so.
The pork came out like buttah and was greedily attacked before I had a chance to take a picture, hence the mauled roast photo. I served the pork with rice, a green salad, red pickled onions and a choice of three different sauces: chimichurri, nuoc cham and mojo.