What's the best way to cook a boneless butterflied pork blade roast?

Some recipes say to blast it at high heat for 15-20 minutes, then reduce the heat to low and let it cook slowly, but then I saw a recipe which says it only takes 1-2 hours to cook? Any advice?

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3 Comments

James D. December 17, 2013
I'm with you, however, keep in mind that this doesn't have the skin on it. It's simply deboned, and butterflied. So that's why I was curious on how I should approach cooking it. High heat blast to brown the outside, then reduce the heat to let it reach temp gently until 145F.
 
Dave O. December 18, 2013
I've become a fan of the reverse sear method. Cook it low and slow until you're about 10 deg under your temp. Then warp 10 to sear the juices inside. A rub with olive oil will really brown up nicely. The theory is that searing at the end will allow for a more even cook in the beginning and then sear the juices in at the end. Give it a try if you're feeling frisky.
 
pierino December 17, 2013
Myself I would skip the "heat blast". I would spread it out on a board and then make some diagonal slashes in the skin. You can stuff it with practically anything: sausage, artichokes, olives etc, then you will need to tie it up and roast it to about 145F. Now it's done. Let it rest.
 
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