BERKSHIRE PORK RECIPES

Name: Roast Pork Butt With Salsa Verde
Total time: 1 h 55 min
Yield: 10 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 )

ROAST PORK BUTT WITH SALSA VERDE RECIPE - NYT COOKING

Roast Pork Butt With Salsa Verde Recipe - NYT Cooking image

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 at Mozza in Los Angeles, where a 300-pound Berkshire pig was butchered for the dinner, it makes for a perfect big Sunday feast. Just don’t forget the salsa after all that time.

Provided by Adam Nagourney

Total Time 115 minutes

Yield 10 servings

Number Of Ingredients 11

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)

Steps:

Heat oven to 200 degrees. 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.

Nutrition Facts : @context http//schema.org, Calories 1092, UnsaturatedFatContent 60 grams, CarbohydrateContent 19 grams, FatContent 86 grams, FiberContent 10 grams, ProteinContent 62 grams, SaturatedFatContent 21 grams, SodiumContent 272 milligrams, SugarContent 1 gram, TransFatContent 0 grams

ROAST PORK BUTT WITH SALSA VERDE RECIPE - NYT COOKING

Roast Pork Butt With Salsa Verde Recipe - NYT Cooking image

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 at Mozza in Los Angeles, where a 300-pound Berkshire pig was butchered for the dinner, it makes for a perfect big Sunday feast. Just don’t forget the salsa after all that time.

Provided by Adam Nagourney

Total Time 115 minutes

Yield 10 servings

Number Of Ingredients 11

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)

Steps:

Heat oven to 200 degrees. 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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