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.

No additional tips available.

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

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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.

Roast Pork Butt With Salsa Verde

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