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
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 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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