Slow-Roasted Herb & Garlic Heritage Pork Shoulder with Salsa Verde

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5 from 3 votes

Slow-Roasted Herb & Garlic Heritage Pork Shoulder with Salsa Verde

This rich meat provides for a unique style of pork that isn't commonly used.

Prep Time30

Cook Time5

Total Time5 30

Course: Dinner

Cuisine: American

Keyword: boston butt roast, how to cook a heritage pork roast, slow roast pork

Servings: servings

Author: Jim Conrads

Equipment

Paring Knife
Chef's Knife
12-14" Cast Iron Skillet
Mortar & Pestle, and/or Food Processor
Butcher's Twine
Instant Read Meat Thermometer

Ingredients

For the Roast

1 Heritage pork shoulder, Boston Butt cut 5-8 lbs with one to two inch fat cap
2 heads garlic broken into peeled whole cloves, approx. 12-15 large cloves
1 handful fresh rosemary roughly minced, approx. 3/4 cup
2 tablespoons fresh thyme 1 tablespoon dried
1 tablespoons fresh oregano 1 teaspoon dried
1.5 tablespoons kosher or sea salt
1 tablespoon black pepper
1/2 cup olive or grapeseed oil

For the Salsa Verde

2 cups roughly chopped fresh flat leaf parsley
1 cup roughly chopped fresh Cilantro unless you hate cilantro, in which case just use 3 cups of parsley
1 cup roughly chopped fresh mint leaves
4 large cloves garlic
1 tablespoon ground red chile flakes
1 1/2 tablespoons kosher or sea salt
1 tablespoon black pepper
2 teaspoons ground cumin
2 tablespoons roughly chopped lemon zest
1/2 cup fresh lemon juice
1 cup extra virgin olive oil divided

For late-night snacking

1 loaf good crusty bread

Instructions

For the Roast

Put the cast iron pan in the oven. Heat oven to 275 F, and give it at least 30 minutes to heat the pan and oven.
Using either a mortar and pestle or a food processor, create a rough paste from the herbs, salt, pepper, and oil.
Score the fat side of the roast, approximately 1/2" to 3/4” deep in a cross-hatch pattern. Cut several large slits in the meat side of the roast; cut until you are approximately one inch from the fat. Using a paring knife, create deep pockets in the meat and stuff each pocket with a whole clove of garlic. Rub the herb mixture into the slits and all around the meat side.
Using butcher’s twine, tie the roast tightly, (here’s a great tutorial video on tying a roast).
Liberally sprinkle tied roast with kosher or sea salt and fresh ground pepper.
Take the hot cast iron skillet out of the oven and carefully place the tied roast into the skillet. Place skillet and roast back in the oven and roast until internal temperature reaches 145F in the thickest part of the roast, approximately 4-5 hours depending on the size of the roast.
While the roast is in the oven, make the Salsa Verde at your convenience, but leave at least 2 hours for the flavors to meld.
Once the roast hits 140F increase oven temperature to 475F and roast until the fat at the top is crispy golden, checking frequently, approximately 15-20 minutes longer. Final temp should be about 155F.
When the fat is done to your liking, remove from the oven, move roast to a carving board and tent very loosely with foil, cutting a few slits in the foil for steam to escape. Let rest 10-15 minutes.
Carve and serve with Salsa Verde or a condiment of your choice.

For the Salsa Verde

Combine all ingredients except oil in your food processor plus 3/4 cup of the olive oil. Process to desired consistency, adding olive oil to taste.
Move to a bowl, cover, and let rest at room temp at least 2 hours before serving. Refrigerate and store for a few weeks. Let come to room temperature again before serving.

Notes

Do not throw out the rendered fat! Save it for a midnight snack, dipping the crusty bread into the herb/garlic infused goodness. When you’re done dippin’, strain the fat through a coffee filter, paper towel, cheese cloth, etc… pour into a glass container or ice cube tray(s) and cool to room temp, then cool in the fridge and/or freeze. You now have an incredible lard that will elevate your savory pastry dough in magical ways.

Nutrition