Garlic Studded Blade Pork Roast I Made It

Garlic Studded Blade Pork Roast

mommyluvs2cook 9 years ago
By: Good4U aka Joce :)

This was fantastic! I am so used to throwing a pork roast in the slow cooker and letting it cook all day that this was a very nice change. The only pork roast the store I went to had was a pork loin roast. I think it has less fat than a blade roast so I went online to research and found baking this type of roast was best done at 325 degree set oven. So that's what I did, and used a meat thermometer and took it out when it reached 163 degrees. We loved the little garlic pieces and the meat sliced up very nicely :) I whipped up a quick Paleo gravy to go along with this using the pan drippings http://nomnompaleo.com/post/1634346420/easy-paleo-herb-gravy-recipe.

Garlic Studded Blade Pork Roast
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pointsevenout 9 years ago said:

160F is on the high side of being done and , by my standards, tends to start to be dry.
I would prefer 145F as the pull temp. On resting the temp will rise 5 to 10 degrees.

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mommyluvs2cook 9 years ago said:

Crud I meant I pulled it at 157 degrees, 3 degrees the wrong way lol! anyway regardless it really wasn't dry, but the gravy helps out for that situation. As you can see my pork was still slightly pink, which this time, the pic. turned out spot on for pinkness :)

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NPMarie 9 years ago said:

I really want to make this for my DH..he hasn't had a good pork roast in ages..good thinking on researching the temp for your type of roast! Really great picture Michelle:)

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Good4U 9 years ago said:

I am pleased you liked it, Michelle:) However, do keep an eye out for a pork blade or pork shoulder roast when in the grocery stores. I think in the States it is called a Boston Butt maybe? The difference between blade and pork loin is like night and day IMHO. I rarely buy pork loin roast, b/c even if I cook it perfectly, it is too lean for me and the leftovers are always dry. I am glad you researched it online. Your pic looks perfect! Thanks for the lovely review:)

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mommyluvs2cook 9 years ago said:

Thanks Marie, I'm sure your DH would love this!
Joce, I have seen Boston Butt, I think or something close to that :) I'll keep a look out for that kind!

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NPMarie 9 years ago said:

Just back from the grocery store and of course they didn't have the boneless blade roast. I will now search for a pork shoulder maybe Joce?

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Good4U 9 years ago said:

From my research on the internet. It can also be called pork butt there too. Just not anything too lean.

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NPMarie 9 years ago said:

Got it! Thanks Joce:)

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frankieanne 9 years ago said:

That looks great, Michelle. I like the nice pink color.
I think I have seen a pork shoulder roast here. Its funny how different areas have different names for cuts of meat and it seems like you can't get certain things in places. I have never, ever seen a brisket here.

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chuckieb 8 years ago said:

Made this last night and used a Pork loin roast like Michelle had. It was very yummy, those little slivers of garlic are flavour gems for sure! I forgot to turn the oven down to 325F as Michelle had mentioned but it wasn't over done and it was still juicy after cooking it at 350F for about an hour. It did make a lovely gravy and I roasted potatoes in the pan along side the roast and they turned out wonderfully pillowy. Thanks Joce for a lovely recipe.

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bakerme 8 years ago said:

Awesome photos, Chuckie and Mommyluvs2cook! That looks delicious! I haven't found a good pork loin roast with nice marbling in years :(

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frankieanne 8 years ago said:

That is a beautiful picture, Janet. I usually don't eat gravy but I'd dig right into that!

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Good4U 8 years ago said:

It looks wonderful, Janet. The gravy from it is always scrumptious! Great pic! As Frankie mentioned, Bakerme the names for different cuts in different areas has always been a mystery to me. Keep looking and I am sure you will find a good roast with good marbling. The pork is so lean these days and it might be the type of pig? I watched a programme on FN once and a chef in UK was searching for the best type of pig and it ended out being a type of pig that they raised during the 30's and 40's and apparently it is making a big come back now. I can't remember what it was named now.

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bakerme 8 years ago said:

I think you're right about today's pork being overly lean, Good4U. I know from previous experience that no marbling means tough meat. There aren't even fat pads on the tops for drippings to make gravy. It's been several years since I made a pork roast, but I keep looking. ~sigh~

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chuckieb 8 years ago said:

Was it Berkshire pigs Joce? It's terribly expensive! or Tamworth? There's a company called "Pork of Yore" from Douglas, Ontario that has a booth that sells heritage pig products at our local farmer's market.
http://www.porkofyore.com/
Glad you liked the picture. :)
Thanks everyone.

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mommyluvs2cook 8 years ago said:

Your gravy looks SO GOOD Janet!!

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Good4U 8 years ago said:

Sorry, I didn't check back in here sooner. Yes, it was Berkshire pigs they were talking about, Janet. "Pork of Yore" sounds like the place my son gets his pork from.

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