Hearty Pork Butt Sandwiches with Bitter Winter Salad and Salsa Verde
TOTAL TIME1 hr 30 mins
SKILL LEVELAdvanced
SERVINGS5
About this RecipeTender, 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!
Let's CookWe speak pork, now you can too!![]()
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Ingredients
Gather Ingredients from the list below 3 1/2 tbsps. Salt 1/4 cup Coarsely ground black pepper 5 Potato rolls, toasted 2 1/2 cups Extra virgin olive oil 6-8 tbsps. Sherry vinegar 4 cups Chopped fresh parsley 2 cups Chopped fresh mint 2 cups Fresh cilantro, chopped 8 cloves Garlic 3 White anchovies as desired Crushed red pepper flakes as desired Salt as desired Pepper 3 bunches Assorted winter greens 2 tbsps. Olive oil as desired Salt as desired Pepper
Gather Ingredients from the list below
Pork Butt
Salsa Verde
Bitter Winter Greens Salad
Directions
1.
Preheat the oven to 200°F.
2.
Season the pork butt generously with salt and pepper, rubbing it in well on all sides.
3.
Place the seasoned pork in a roasting pan and cover it.
4.
Roast the pork for 9 to 10 hours, or until the internal temperature reaches 195°F.
5.
Once cooked, remove the bone and use tongs, two forks, or your fingers to pull the pork apart.
6.
While the pork is roasting, prepare the Salsa Verde.
7.
To make the Salsa Verde, combine olive oil, 6 tablespoons of vinegar, parsley, mint, cilantro, garlic, anchovies, and red pepper flakes in a food processor.
8.
Process the mixture into a purée, working in batches if necessary, then transfer it to a mixing bowl.
9.
Season the Salsa Verde with salt, pepper, and additional vinegar to taste.
10.
Next, prepare the Bitter Winter Greens Salad.
11.
Place all the greens in a large mixing bowl.
12.
In a small saucepan, heat olive oil and 2 tablespoons of the prepared Salsa Verde.
13.
Quickly pour the hot mixture over the greens and toss vigorously to coat.
14.
Season the salad with salt and pepper to taste.
15.
To serve, place a portion of the salad on the bottom half of a toasted bun.
16.
Top the salad with pulled pork and garnish with Salsa Verde.
