Roasted pork (butt or shoulder) so tender you can pull it apart with a fork. Marinated in garlic, rosemary and olive oil overnight infuses the garlic and rosemary into the meat, slow roast until its fork tender. I like to make sandwiches but its equally as good served with potatoes or your choice of sides. My favorite way to enjoy is on flat bread with slaw and a salsa verde. Here’s how to make it:

Pork roast

5-6 lb pork butt or shoulder with fat cap

4-6 cloves garlic smashed

2-3 sprigs rosemary needles only

1/4 cup extra virgin olive oil

generous pinch salt and pepper

Peel and smash garlic, crush with a pinch of kosher salt in mortar and pestle. Remove rosemary needles from stem and chop, add to mortar along with the olive oil and smash until garlic is paste like. Place pork roast in zip lock bag add the garlic rosemary mixture and massage the roast so that every bit is covered . Seal and refrigerate overnight.

Take the roast out of the refrigerator an hour before cooking. Heat oven to 450 degrees. Place the roast in a pot (dutch oven or roaster) with a lid and roast at 450 for 20-30 minutes. Reduce heat to 350 and continue to roast another 4-6 hours. You can pull the meat apart leaving it in the pan drippings and serve. If its too fatty for your taste drain the drippings into a bowl and refrigerate overnight so the fat solidifies or pour into a fat separator.

Slaw

1/2 head red or green cabbage thinly sliced

4-5 radishes julienned

1 large carrot grated

barely ripe mango thinly sliced

1/4 c white wine vinegar

2 tsp sugar

1 tsp dijon mustard

2 tbs olive oil

1/2 tsp celery seed

a few turns of the pepper mill

Combine the cabbage, radishes,carrot and mango. Mix together the ingredients for the dressing pour over the vegetables. Toss to combine, cover and refrigerate until ready to use.

Salsa verde

1 cup chopped flat leaf parsley

2 cloves garlic smashed and finely chopped

juice of 1 lemon

pinch of crushed red pepper flakes, salt and pepper

Whisk together, cover and refrigerate.

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