Roast Pork Butt With Salsa Verde

Ingredients

• 7- to 8-pound pork butt, fat cap (preferably 1-inch thick) attached
• 3 ½tablespoons salt, plus more for salsa
• ¼cup coarsely ground black pepper
• 2cups extra virgin olive oil
• 6 to 8tablespoons sherry vinegar
• 4cups chopped fresh parsley
• 2cups chopped fresh oregano
• 8garlic cloves, peeled
• Pinch of red pepper flakes
• Ground black pepper
• Salad of bitter greens (see recipe)

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    1060 calories; 85 grams fat; 20 grams saturated fat; 0 grams trans fat; 49 grams monounsaturated fat; 10 grams polyunsaturated fat; 10 grams carbohydrates; 5 grams dietary fiber; 0 grams sugars; 61 grams protein; 210 milligrams cholesterol; 2442 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.

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10 servings

Preparation

1. Heat oven to 200 degrees. Season the pork with 3 1/2 tablespoons of salt and 1/4 cup black pepper, rubbing it in well on all sides. Roast the pork until the internal temperature reaches 195 degrees, 9 to 10 hours. While the pork is roasting, prepare the salsa verde.
2. In a blender or food processor, working in batches if necessary, combine the olive oil, 6 tablespoons of the vinegar, parsley, oregano, garlic and pepper flakes. Process to a purée, and transfer to a mixing bowl. Season with salt, ground black pepper and more vinegar to taste.
3. To serve, pull the pork apart with tongs or forks or slice it. Serve with the salsa and a salad of bitter greens.

10 hours 15 minutes