Roast Pork Butt With Salsa Verde
- Total Time
- 10 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 7- to 8-pound pork butt, fat cap (preferably 1-inch thick) attached
- 3½tablespoons 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 analysis per serving (10 servings)
1066 calories; 86 grams fat; 21 grams saturated fat; 0 grams trans fat; 49 grams monounsaturated fat; 10 grams polyunsaturated fat; 12 grams carbohydrates; 6 grams dietary fiber; 1 gram sugars; 62 grams protein; 270 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 200 degrees. Season the pork with 3½ tablespoons of salt and ¼ 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.
- Step 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.
- Step 3
To serve, pull the pork apart with tongs or forks or slice it. Serve with the salsa and a salad of bitter greens.
Private Notes
Comments
Try the carnitas method: cook the roast 3 hours in a pot of water. Then roast for 1-2 hours. Guaranteed delicious and succulent. And the broth left over makes the best bean soup ever.
the recipe does not say, but I assume the roasting is in a covered roasting pan? or should it be roasted uncovered?
I've been making pulled pork in a slow cooker for years. The results are terrific: tender and moist! I think I might start a 7-8 pork butt on "High" for 90 minutes and then turn down to "Low" for the remainder of the cooking time.
What kind of pan? On a rack or no rack?
This is one of those recipes that offers way more taste than effort. Everyone loved it. It couldn't be easier to make. The salsa verde is going to be a new often made sauce to have on hand to put on anything. I used equal parts marjoram and oregano instead of just oregano. I was a Christmas dinner hero and did almost no work. It was great.
Theres no way you can legally classify the sauce thats made to go with this as salsa verde. Theres nothing salsa verde about it, otherwise my mom wouldnt have eaten it. Whatever it is thats made to go with this (chimichurri?) is absolutely delicious. The whole recipe is perfect, though did have to extend cooking time and up temp some degrees at the very end. Meat is finicky, recipes be damned. Either way low and slow is the way to go!
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