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Hearty Pork Butt Sandwiches with Bitter Winter Salad and Salsa Verde

alarm
Total Time:
1 hr 30 mins
school
Skill Level:
Advanced
restaurant_menu
Servings:
5 Servings

Beat the sandwich blahs and savor this hearty pork butt sandwich recipe—tender, tempting pulled pork, bitter winter salad greens, and zesty View More expand_more

Beat the sandwich blahs and savor this hearty pork butt sandwich recipe—tender, tempting pulled pork, bitter winter salad greens, and zesty salsa verde piled high on a soft, perfectly toasted bun. Soul satisfying comfort in every bite!

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Hearty Pork Butt Sandwiches with Bitter Winter Salad and Salsa Verde
alarm
Total Time:
1 hr 30 mins
school
Skill Level:
Advanced
restaurant_menu
Servings:
5 Servings

Ingredients


Meat

Product ImageFresh Pork Bone-In Shoulder Butt Roast
1
Smithfield® Fresh Pork Bone In Pork Shoulder Butt Roast (6 To 7 Pounds)
1

Pork Butt

3 1/2 Tbsps.
Salt
3 1/2 Tbsps.
1/4 Cup
Coarsely Ground Black Pepper
1/4 Cup
Toasted
Potato Rolls Or Soft Hamburger Buns
Toasted

Salsa Verde

2 1/2 Cups
Extra-Virgin Olive Oil
2 1/2 Cups
6 To 8 Tbsps.
Sherry Vinegar
6 To 8 Tbsps.
4 Cups
Chopped Fresh Parsley
4 Cups
2 Cups
Chopped Fresh Mint
2 Cups
2 Cups
Chopped Fresh Cilantro
2 Cups
8 Cloves
Garlic
8 Cloves
3
White Anchovies
3
Crushed Red Pepper Flakes
Salt
Pepper

Bitter Winter Greens Salad

3 Bunches
Assorted Winter Greens
3 Bunches
2 Tbsps.
Olive Oil
2 Tbsps.
Salt
Pepper

Directions


  1. To make the Pork Butt, heat oven to 200°F. Season pork with salt and pepper, rubbing it in well on all sides; place in roasting pan. Roast pork, covered, for 9 to 10 hours until internal temperature reaches 195°F. Remove bone and use tongs, 2 forks or fingers to pull pork.

  2. While pork is roasting, prepare the Salsa Verde and Bitter Winter Greens Salad.

  3. For the Salsa Verde, combine olive oil, 6 tablespoons vinegar, parsley, mint, cilantro, garlic, anchovies and red pepper flakes. Process to a purée, working in batches if needed; transfer to a mixing bowl.

  4. Season with salt, pepper and more vinegar to taste.

  5. For the Bitter Winter Greens Salad, place all greens in mixing bowl. Heat olive oil and 2 tablespoons Salsa Verde in small saucepan; quickly pour over greens and toss vigorously. Season to taste with salt and pepper.

  6. To serve, place salad on bottom toasted bun, top with Pork Butt and garnish with Salsa Verde.

For the Love of Meat

Ingredients


Meat

1
Smithfield® Fresh Pork Bone In Pork Shoulder Butt Roast (6 To 7 Pounds)
1

Pork Butt

3 1/2 Tbsps.
Salt
3 1/2 Tbsps.
1/4 Cup
Coarsely Ground Black Pepper
1/4 Cup
Toasted
Potato Rolls Or Soft Hamburger Buns
Toasted

Salsa Verde

2 1/2 Cups
Extra-Virgin Olive Oil
2 1/2 Cups
6 To 8 Tbsps.
Sherry Vinegar
6 To 8 Tbsps.
4 Cups
Chopped Fresh Parsley
4 Cups
2 Cups
Chopped Fresh Mint
2 Cups
2 Cups
Chopped Fresh Cilantro
2 Cups
8 Cloves
Garlic
8 Cloves
3
White Anchovies
3
Crushed Red Pepper Flakes
Salt
Pepper

Bitter Winter Greens Salad

3 Bunches
Assorted Winter Greens
3 Bunches
2 Tbsps.
Olive Oil
2 Tbsps.
Salt
Pepper

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