7- to 8-pound pork butt, fat cap (preferably 1-inch thick) attached
3 ½ TBSP salt, plus more for salsa
¼ cup coarsely ground black pepper
2 cups extra-virgin olive oil
6 to 8 TBSP 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
Heat oven to 200 degrees F. 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, covered, until the internal temperature reaches 195 degrees, 9 to 10 hours.
While the pork is roasting, prepare the salsa verde.
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.
To serve, pull the pork apart with tongs or forks or slice it. Serve with the salsa and a salad of bitter greens.
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Photos:
roast-pork-butt-salsa-verde-master675
nytimes
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