Low and Slow Mustard Glazed Blade Pork Roast
Barbecue is a holiday favorite in the south. We are celebrating with this Mustard Glazed Blade Pork Roast cooked in the oven low and slow. You don't need a fancy smoker to enjoy a good plate of barbecue!
This post is sponsored by the National Pork Board as part of their Porksgiving program with the One2One Network. Original recipe, opinions, and photos are all my own. Thanks for supporting the brands that support Sugar Dish Me!
Just before Thanksgiving and all the way through New Years where we live, you can order a Blade Pork Roast (most people here call it a Boston Butt) to serve for your holiday parties. They are smoked low and slow by a bunch of guys that bundle up and park overnight in lawn chairs, drinking steamy mugs of coffee while they monitor the coals and watch the temperature.
The results of their sleepless nights are amazing! But sometimes I forget to order. Sometimes they sell out. Sometimes Blade Roasts are on sale at the grocery store. And so I decided we needed a low maintenance make-at-home option that would match the flavor of a purchased cut of barbecue.
This Low and Slow Mustard Glazed Blade Pork Roast is it!
I think typically when I buy a Blade Roast (or any other kind of pork roast) I toss it in the slow cooker and shred it for sandwiches or tacos. I even have a really great Apple Butter Pulled Pork Recipe that I then put all over a Pulled Pork Pizza! The options are pretty endless. I was determined for this recipe to be a little different though. Something that felt like a celebration. Simple but still fitting for a holiday.
The National Pork Board is doing something awesome through the end of the year - celebrating Porksgiving! During the Porksgiving the goal is to celebrate friends and families. It's to let those we care about know how much they are appreciated, and to thank those who give back with a home-cooked meal made with pork!
What I came up with is super simple, requires just a few pantry staples, and the active time is MINIMAL. Pretty much an all-around win.
The mustard you use is going to be crucial for the flavor of this pork roast. It's not a yellow mustard recipe, ya'll. I went with a really seedy mustard option - dark and speckled with stone ground goodness. After I rubbed the pork all over with the mustard I made a rub with brown sugar, salt, pepper, garlic, and paprika. When you coat the pork with the rub on top of the mustard you end up with a paste that coats the meat.
Normally with a pork roast I like to sear them after seasoning to hold in juicy tenderness and moisture (like in this Garlic and Herb Roast Pork). With a Blade Roast, there's enough fat to keep everything extra tender. No searing necessary. I just wrapped it tightly in foil and placed it in a roasting pan with the oven set to 250°F.
Cook's Tips:
- Line your roasting pan with parchment paper or more foil for easy clean up. Even though your pork is tightly wrapped in foil, some juices can seep out while cooking.
- You can use a roasting rack to keep the roast lifted out of the pan for more even heating. I just used the same rack I use for roasting whole chickens and turkeys; I set the rack into the prepared pan and placed my seasoned, foil-wrapped Mustard Glazed Blade Roast right on the rack.
- Leave the oven door closed! 250F is a low temperature so you don't want the heat to escape.
- You will check your finished roast for an internal temp between 145 degrees F (medium rare) and 160 degrees F (medium), with a 3 minute rest
After about 5 hours of roasting, take off the foil and crank the heat up to 350F. Drain any excess liquid and let the oven work more magic. The results are amazing!
You will end up with a super tender, flavorful cut of pork that is gorgeous for slicing and great for serving a crowd. I love to put out soft potato rolls so when guests load their plates up they can make little sandwiches at the table. Dudes love that stuff.
Low and Slow Mustard Glazed Blade Pork Roast
Mustard Glazed Blade Pork Roast (also known as a Boston Butt Roast) is cooked in the oven low and slow. You don’t need a fancy smoker to enjoy a good plate of barbecue!
Ingredients
- 8-9 pound Blade Pork Roast (also called a Boston Butt Roast)
- ⅓ cup stone ground mustard
- ⅓ cup brown sugar
- 1 tablespoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
You Will Also Need:
- Aluminum foil
Instructions
- Preheat the oven to 250F. Line a roasting pan with foil or parchment paper. If you have a roasting rack, place that in the pan on top of the lining.
- Place your Blade Pork Roast in a large bowl. Using clean hands, rub all sides with the mustard to coat.
- In a smaller bowl mix together the brown sugar, paprika, kosher salt, ground black pepper, and garlic powder. Sprinkle the dry mixture ALL OVER the pork and then rub it in to create a paste with the mustard that coats the roast completely.
- Wrap it tightly in foil and place on the roasting rack (if using).
- Let the pork cook for 5 hours. Remove the foil, drain any excess liquid from the pan, and place the roast back in the oven, bumping the temperature up to 350F.
- Cook for another 1 ½ hours until pork is tender.
- Let the meat rest for about 20 minutes before slicing or shredding.
- Serve as-is or with your favorite BBQ sauce. I love this with a mustard-based sauce!
Nutrition Information:
Amount Per Serving: Calories: 0Cholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
This Low and Slow Mustard Glazed Blade Pork Roast is dressed to impress! You could also try these Caramel Apple Pork Chops or wander over to PorkBeinspired.com/Porksgiving for tons of ideas and inspiration! Don't pigeon-hole your holiday dinners! Be a little daring (and slightly southern), give thanks, and BBQ it up.
Love Pork? You should also try...
BBQ Bites with Apple Bacon Slaw
How does this taste we are going to make it tonight?
I am embarrassed to say my little blade butt is 2.77 lbs. I want to seat at 6:30p.m. how long would you suggest I keep it wrapped in foil at 250F and unwrapped at 350F? Sounds delish! I intend to toss in halved baby Yukon golds and onions for last 1+ hr UNwrapped.
@Kim, How long did you cook your yours since it was less than 8 lbs.
I'm trying this today but leaving it unwrapped for the entire cooking period to try to achieve that "crust" one gets smoking it - being a fatty cut I think it can take it...
Wish me luck!
All the luck! Let me know how it turns out for ya!
@Channy, there was so much fat on ours I think it's down two pounds from how much we had to cut off
Excellent recipe - have made this several times - absolutely moist and wonderful flavor - highly recommend it!
Thanks so much, Ronda!
I don't often post comments on recipes, but this method is outstanding. I suddenly find myself on a budget, and 99 cents a pound Boston Butt fit the bill. This recipe is worthy of $100 a plate Prime Rib. Followed the directions, and the pork was cooked perfectly, and melt in your mouth tender. I served it with horseradish and potatoes, like a prime rib, and it soared. Thank you for this technique.
Eric! Thank you so much for leaving such a lovely review! So glad this worked well for you. It's a fave of mine.
Absolutely Delicious made it all I added was wrapped it in bacon ??Thanks So so much ??????
How long would you cook a smaller 4lb. roast for.
About half the time! You want to make sure the internal temp is 145°F - 165°F
Sounds delicious!
Directions under #6 - I think it should say 1 1/2 hours, it looks like 11.2
Wonderful looking recipe! Have you ever tried this foil-wrapped roast in a slow cooker for the initial cooking period, then finishing in the oven, or on the grill?
I haven't but I'm sure it would work great! This recipe was made for those looking to cook a pork roast in the event of no slow cooker, but pork is SO versatile. I bet your suggestion would work great!
Thank you for the quick response. My roast spent what I hope will turn out to have been a toasty, cozy night in my slow cooker. I haven't had a peek yet, but it smells WONDERFUL! If it hasn't cooked to pieces I think I'll finish in outside on the grill. Can't wait!
Happy New Year to you!
Fabulous!
@Heather Tullos, do you think I could mix all the ingredients and rub it down the night before and then pop it in the oven the next morning???
Yes! Absolutely.
Sounds so good. Thank you.
What a quality recipe! This is going down on New's Years day!
I've never heard of a Blade Roast, so I'm glad you said it is the same as a butt roast. Seriously, my local store just labels it Pork Butt Roast. No Boston here!
This totally is a meal my hubby and boys would love! Other than the bun, this recipe is gluten-free as written, so I can make it for my family! Thanks for the recipe!
I've never heard of a blade roast but a Boston Butt I'm very familiar with!! This looks like the best version ever!
This looks AMAZING! I can't get over how tender it looks and how it just falls apart…perfect comfort food! My family would love this. Pinned!
That is making me drool....looks soooo good! Pinned and trying 🙂
Making this aa we speak! Love the mustard aspect...instead of brown sugar I used apple sauce for a sugar substitute, and who doesn't love pot and apples!
It's so hot here in the Carolina's right now who wants to do anything on a smoker!
Ive cooked Boston butts in the oven many times and I am always looking for new or different ways to cook them! Most gracious for tje recipe! #goodeatsSC #pork #yummynmytummy