Roast Pork Butt With Salsa Verde

• 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
• Salad of bitter greens (see recipe)

1. Heat oven to 200 degrees.
2. Season the pork with 3 1/2 tablespoons of salt and 1/4 cup black pepper, rubbing it in well on all sides.
3. Roast the pork, covered, until the internal temperature reaches 195 degrees, 9 to 10 hours.
4. While the pork is roasting, prepare the salsa verde.
5. 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.
6. Process to a puree, and transfer to a mixing bowl.
7. Season with salt, ground black pepper and more vinegar to taste.
8. To serve, pull the pork apart with tongs or forks or slice it.
9. Serve with the salsa and a salad of bitter greens.

pork, salt, ground black pepper, extravirgin olive oil, sherry vinegar, parsley, fresh oregano, garlic, red pepper, ground black pepper, salad of bitter

Taken from cooking.nytimes.com/recipes/1013400 (may not work)