Roast Pork Butt With Salsa Verde Recipe

Name: Roast Pork Butt With Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7- to 8-pound pork butt, fat cap (preferably 1-inch thick) attached; 3 1/2 tablespoons salt, plus more for salsa; 1/4 cup coarsely ground black pepper; 2 cups extra-virgin olive oil; 6 to 8 tablespoons sherry vinegar; 4 cups chopped fresh parsley; 2 cups chopped fresh oregano; 8 garlic cloves, peeled; Pinch of red pepper flakes; Ground black pepper; Salad of bitter greens (see recipe)

Servings: persons

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

1
Heat oven to 200 degrees.
2
Season the pork with 3 1/2 tablespoons of salt and 1/4 cup black pepper, rubbing it in well on all sides.
3
Roast the pork, covered, until the internal temperature reaches 195 degrees, 9 to 10 hours.
4
While the pork is roasting, prepare the salsa verde.
5
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.
6
Process to a puree, and transfer to a mixing bowl.
7
Season with salt, ground black pepper and more vinegar to taste.
8
To serve, pull the pork apart with tongs or forks or slice it.
9
Serve with the salsa and a salad of bitter greens.

2218

kcal

Calories

152

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7- to 8-pound pork butt, fat cap (preferably 1-inch thick) attached, 3 1/2 tablespoons salt, plus more for salsa, 1/4 cup coarsely ground black pepper, 2 cups extra-virgin olive oil, and more.

Yes, Roast Pork Butt With Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roast Pork Butt With Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions