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Description
This recipe is courtesy of How Sweet Eats.
Ingredients
US|METRIC
4 SERVINGS
- 4 lb. boneless pork butt (trimmed)
- 1/3 cup fresh rosemary (chopped)
- 2 Tbsp. chopped fresh thyme
- 2 Tbsp. chopped fresh sage
- 2 tsp. freshly grated lemon zest
- 1 tsp. ground fennel seed
- 1/4 cup minced garlic (about 12 garlic cloves, for pork )
- 1/2 tsp. fresh ground pepper
- 1/2 tsp. kosher salt
- 5 Tbsp. olive oil (4-5 Tbsp.)
- 2/3 cup mayonnaise
- 3 cloves minced garlic (for mayo)
- 1/3 cup chopped fresh herbs (I like basil, parsley and chives )
- baguette (for serving)
- microgreens (or arugula, for serving)
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Directions
- Place a wire rack on a baking sheet.
- Take the pork butt and cut it (going with the grain) from top to bottom, so you have 2 equal size roasts. Take a sharp paring knife or blade and slice a few slits in the fat cap. Lay each roast on its side, take the knife and cut a few slits in the pork butt on both sides, every 1 inch or so.
- Sprinkle the 2 roasts all over with the kosher salt.
NutritionView More
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1130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1130Calories from Fat720 |
| % DAILY VALUE |
| Total Fat80g123% |
| Saturated Fat23g115% |
| Trans Fat |
| Cholesterol290mg97% |
| Sodium1380mg57% |
| Potassium1880mg54% |
| Protein80g |
| Calories from Fat720 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A20% |
| Vitamin C20% |
| Calcium15% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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