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    "Blade Roast"


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    Bone-In Boston Butt Pork Roast

    About | Nutrition

    A super-flavorful, juicy cut — and a bargain to boot. The blade roast is so moist you can cook it long and slow and it won't dry out. In the Carolinas, barbecue chefs smoke it slowly for 12 hours over a smoky fire to produce one of the glories of American cooking, pulled pork.

    Roast Rating
    1 (out of 5) TENDER
    5 (out of 5) FLAVORFUL
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    How To Cook It
    Braise, Roast

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