Roast Pork Butt With Salsa Verde Recipe
This dish defines the phrase “it’s worth the wait.” The cooking method here is low and slow, with a well-seasoned pork butt roasted for 9 to 10 hours Inspired by a “Pork Dinner” family meal...
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Cooking tools:
- Oven
- Roasting pan
- Chef's knife
- Cutting board
- Mixing bowl
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)
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