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I saw “pork shoulder blade roast” in the sale paper for my local market. I’m not familiar with this cut. It was really cheap. Is it one of those tough cuts you shouldn’t roast? Is there such a thing as pork pot roast?
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One Response for "Shoulder blade roast"
Natalie,
This is a great cut of meat, it can be tough, but it’s perfect for braising (cooking low and slow in some liquid). Here’s an outstanding recipe for that cut (it will be better than the loin I used was):
Milk Braised Pork
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