Pork Blade Roast

Description

Specifications:

1. Cut Type: Blade roast (also called pork shoulder blade roast)
2. Weight: Typically ranges from 3 to 6 lbs (1.36 to 2.72 kg)
3. Fat Content: Moderate to high due to the marbling in the shoulder cut
4. Cooking Methods: Roasting, grilling, slow-cooking, or braising
5. Internal Temperature for Doneness: 180-190°F (82-88°C) for a tender, pull-apart texture; 145°F (63°C) for a juicy roast with slight pinkness
6. Bone-In or Boneless: Available in both bone-in and boneless options, with bone-in offering extra flavor
7. Shelf Life: Fresh pork should be used within 3-5 days of purchase or frozen for up to 6 months

Features:

1. Tender and Juicy: The pork blade roast has significant marbling, making it naturally juicy and tender when cooked.
2. Flavorful: The presence of fat and connective tissue helps impart deep, savory flavor throughout the roast.
3. Versatile: Can be used in a variety of recipes, from slow-roasted, pulled pork sandwiches to barbecued pork.
4. Easy to Season: Perfect for absorbing marinades, dry rubs, or a simple seasoning of salt and pepper.
5. Bone-In: The bone enhances the flavor and makes for an impressive presentation when serving.
6. Slow-Cooking Ideal: This cut benefits from low and slow cooking to break down the connective tissue, resulting in tender, melt-in-your-mouth meat.
7. Crispy Skin Option: If skin is left on, the roast can be finished with high heat to crisp up the exterior, creating a delightful contrast to the tender meat inside.