Dudes love that stuff.Welcome to our blog, foodies! Today, we're diving into the world of succulent and flavorful Boston Butt recipes. I love to put out soft potato rolls so when guests load their plates up they can make little sandwiches at the table. You will end up with a super tender, flavorful cut of pork that is gorgeous for slicing and great for serving a crowd. Drain any excess liquid and let the oven work more magic. You will check your finished roast for an internal temp between 145 degrees F (medium rare) and 160 degrees F (medium), with a 3 minute restĪfter about 5 hours of roasting, take off the foil and crank the heat up to 350F.Leave the oven door closed! 250F is a low temperature so you don’t want the heat to escape.I just used the same rack I use for roasting whole chickens and turkeys I set the rack into the prepared pan and placed my seasoned, foil-wrapped Mustard Glazed Blade Roast right on the rack. You can use a roasting rack to keep the roast lifted out of the pan for more even heating.Even though your pork is tightly wrapped in foil, some juices can seep out while cooking. Line your roasting pan with parchment paper or more foil for easy clean up.I just wrapped it tightly in foil and placed it in a roasting pan with the oven set to 250☏. With a Blade Roast, there’s enough fat to keep everything extra tender. Normally with a pork roast I like to sear them after seasoning to hold in juicy tenderness and moisture (like in this Garlic and Herb Roast Pork). When you coat the pork with the rub on top of the mustard you end up with a paste that coats the meat. After I rubbed the pork all over with the mustard I made a rub with brown sugar, salt, pepper, garlic, and paprika. I went with a really seedy mustard option – dark and speckled with stone ground goodness. The mustard you use is going to be crucial for the flavor of this pork roast. What I came up with is super simple, requires just a few pantry staples, and the active time is MINIMAL. It’s to let those we care about know how much they are appreciated, and to thank those who give back with a home-cooked meal made with pork! The National Pork Board is doing something awesome through the end of the year – celebrating Porksgiving! During the Porksgiving the goal is to celebrate friends and families. I was determined for this recipe to be a little different though. I even have a really great Apple Butter Pulled Pork Recipe that I then put all over a Pulled Pork Pizza! The options are pretty endless. I think typically when I buy a Blade Roast (or any other kind of pork roast) I toss it in the slow cooker and shred it for sandwiches or tacos. This Low and Slow Mustard Glazed Blade Pork Roast is it! And so I decided we needed a low maintenance make-at-home option that would match the flavor of a purchased cut of barbecue. Sometimes Blade Roasts are on sale at the grocery store. The results of their sleepless nights are amazing! But sometimes I forget to order. They are smoked low and slow by a bunch of guys that bundle up and park overnight in lawn chairs, drinking steamy mugs of coffee while they monitor the coals and watch the temperature. Just before Thanksgiving and all the way through New Years where we live, you can order a Blade Pork Roast (most people here call it a Boston Butt) to serve for your holiday parties. Thanks for supporting the brands that support Sugar Dish Me! Original recipe, opinions, and photos are all my own. This post is sponsored by the National Pork Board as part of their Porksgiving program with the One2One Network. You don’t need a fancy smoker to enjoy a good plate of barbecue! We are celebrating with this Mustard Glazed Blade Pork Roast cooked in the oven low and slow. Barbecue is a holiday favorite in the south.
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