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

Question

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?

Dave O. · Answer

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.

J · Answer

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.

pierino · Answer

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.

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

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