- 1 whole pork butt (bone removed by butcher)
- 1/2 cup extra-virgin olive oil
- 1/4 cup chopped garlic
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh sage
- 2 tablespoons fresh ground fennel seed
- 2 tablespoons fresh zest of lemon and orange
- 1/4 cup kosher salt
- 2 tablespoons fresh cracked black pepper
Preheat the oven to 350 degrees F.
Using a sharp knife, slice open the butt, following the fat cap, until you are able to roll it flat.
Make a paste with the olive oil, garlic, fresh herbs, fennel seeds and zest. Take half of the salt and sprinkle the exposed inside of the butt. Do the same with half of the black pepper. Pour the herb paste onto the butt. Spread evenly into the meat. Roll the meat up back onto itself creating a large pinwheel of pork and herbs. Secure the roast together using butchers twine. Sprinkle the outside of the roast with the remaining salt and pepper.
Place the butt onto a roasting rack inside of a roasting pan. Place the butt into the oven and cook for 3 1/2 to 4 hours, or until the inside is 140 degrees F. Let cool and slice.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Omar Michael Miller, Dressel's Public House
Recipe courtesy of Bobby Flay