Ingredients
Meat
- 1 Smithfield® Fresh Pork Bone In Pork Shoulder Butt Roast (6 To 7 Pounds)1
Pork Butt
- 3 1/2 Tbsps. Salt3 1/2 Tbsps.
- 1/4 Cup Coarsely Ground Black Pepper1/4 Cup
- Toasted Potato Rolls Or Soft Hamburger Buns Toasted
Salsa Verde
- 2 1/2 Cups Extra-Virgin Olive Oil2 1/2 Cups
- 6 To 8 Tbsps. Sherry Vinegar6 To 8 Tbsps.
- 4 Cups Chopped Fresh Parsley4 Cups
- 2 Cups Chopped Fresh Mint2 Cups
- 2 Cups Chopped Fresh Cilantro2 Cups
- 8 Cloves Garlic8 Cloves
- 3 White Anchovies3
- Crushed Red Pepper Flakes
- Salt
- Pepper
Bitter Winter Greens Salad
- 3 Bunches Assorted Winter Greens3 Bunches
- 2 Tbsps. Olive Oil2 Tbsps.
- Salt
- Pepper
Instructions
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.
While pork is roasting, prepare the Salsa Verde and Bitter Winter Greens Salad.
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.
Season with salt, pepper and more vinegar to taste.
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.
To serve, place salad on bottom toasted bun, top with Pork Butt and garnish with Salsa Verde.
