Roast Pork Butt With Salsa Verde

Does my butt look fat?

Here is another recipe for the slow cooker.  It is adapted from Mozza restaurant in Los Angeles.  The recipe says to roast it in the oven, but I would use a crockpot instead.  I think it would be very good served with corn tortillas.

 

Roast Pork Butt With Salsa Verde

Adapted from Mozza restaurant, Los Angeles

Serves 10

7- to 8 lb 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.

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