How to Roast a Pork Blade Cut

by Mark S. Baker

The pork blade cut of a pig comes from the shoulder area; the "blade" is the shoulder blade. It is the top part of the shoulder with a high amount of muscles on either side of the bone along with some intramuscular fat, which is sometimes called a "fat cap." This is sometimes known as a Boston butt. Because of the fat and sinew in the pork blade cut, it is usually slow-cooked, using low heat. Roasting allows the fat to melt, so that it tenderizes the meat, the sinew to break down, and the roast to develop tremendous flavor.

Remove the pork blade cut from the refrigerator and rinse under cool running water. Pat the meat dry using paper towel.

Preheat the oven to 275 degrees Fahrenheit. Set the meat out at room temperature for 30 minutes to allow for even cooking.

Use a sharp knife to trim any excess fat, which means more than 1/4 inch, from the fat cap. Score the surface of the fat cap in a criss-cross pattern, without cutting into the meat. Season the meat all the way around; good seasonings include salt, black pepper, thyme, sage, garlic powder, onion powder, cayenne pepper, and cumin and paprika.

Place the pork blade cut on the broiler pan and cover tightly with aluminum foil. Place the meat into the oven and roast for about four to five hours, depending on the weight of the meat. Check the internal temperature of the meat using an instant-read thermometer. Remove the foil and raise the oven's temperature to 325 F once the internal temperature reads 125 F.

Roast the pork blade cut uncovered for another hour or until the internal temperature reads 145 F. Remove the meat from the oven and allow to rest for 15 minutes to allow for carryover cooking and the juices to redistribute evenly within the meat.

Items you will need

  • Pork blade cut (Boston butt)
  • Paper towel
  • Knife
  • Seasonings
  • Broiler pan
  • Aluminum foil
  • Instant-read thermometer


  • Cook the pork blade cut until it reaches an internal temperature of at least 200 F, if you want to make pulled pork.

About the Author

Based in Virginia Beach, Mark S. Baker has been working in editorial for more than 20 years. He has served as a writer and editor for publications such as the "Houston Post," "Boca Raton News" and "Interactive Week," among others. Baker also has a culinary arts degree from Johnson & Wales University and has his own catering business.

Photo Credits

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