Hi folks,
The local grocer had a sale on what is marked as "Pork Loin Blade Roast" and I was hoping you'd be able to suggest a way to make it edible.
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Should be a pork butt.
Go to page top to find and search for pork butt.
Should give you all you need.
Go to page top to find and search for pork butt.
Should give you all you need.
Thanks for the pointer. That was what I went shopping for and couldn't find.
Tom is correct but out this way a pork blade roast is only about one half of a butt.
Delicious any way you cook it but cook by temp rather than time.
Enjoy.
dick
Delicious any way you cook it but cook by temp rather than time.
Enjoy.
dick
Every now and then I have my butcher order something called pork trim. This is usually a 6-8 lb sealed bag of pork meat parts. Ends of loins, trim they dont want to mess with, but they will grind this into sausage. But ALL good eating. I freeze it solid still in the bag. Prior to cooking I remove from the bag still frozen and apply the rub. Helps some to rub the frozen lump with olive oil first... makes the rub stick better. Put this lump in the smoker at 250 with applewood. Open the door after 3 hrs or so and insert your temp probe in the middle of this lump, then close the door again. We cook this till it hits 180, then remove from smoker and put it on a platter. Its ready to eat just like this!
Bob
Bob