Slow Roast Pork Butt with Hatch Green Chile Chimichurri Recipe

Slow Roasted Pork Butt with Hatch Green Chile Chimichurri from The Hungry Goddess

Pork roasts happen at least once a month in the Hungry Goddess chicken. After enjoying a great dinner, there is usually enough left over for sandwiches and snacking for a day or two. Depends how many of the man-boys are around and how hungry they are. My absolute all time favorite pork roast is Lechon Asado – Cuban Roast Pork served with Chimichurri. The garlic, the citrus, the garlic, the spices … yum. BUT … or rather BUTT … not to be distracted, this lovely slow roasted pork butt came out marvelous and was so simple to prepare.

And since Hatch Chiles are the order of the week and I had tons from Fresh Market, I began to concoct a Hatch Chile Chimichurri. And it was sooooo worth it. The smokey flavor of Hatch Chiles really lends itself beautifully to chimichurri and the pork. I think I can classify this as a match made in heaven!

Cheers to the Hatch Green Chiles and the Chimichurri!

Slow Roasted Pork Butt with Hatch Green Chile Chimichurri Sauce Recipe by The Hungry Goddess

Slow Roasted Pork Butt

  • 5 pound pork butt
  • 1/2 cup Olive Oil or Extra Virgin Olive Oil
  • 6 cloves of garlic minced or pressed
  • salt and pepper to taste (be generous)

 

Directions: Pierce meat with knife and slather the mashed garlic and salt all over the roast and into the slits. Add any additional herbs or seasonings that you like. Marinate for a minimum of 3 hours but preferably overnight. Preheat oven to 450. Add Roast to oven at 450 and then immediately reduce to 325. Roast approx 2-3 hours for a 5 lb roast. Rest 10 minutes. Perfectly cooked meat is slightly pink with clear juices and should register 160-165 on a meat thermometer. Serve with chimichurri on the side.

Hatch Green Chile Chimichurri Recipe

  • 1 cup cilantro
  • 3/4 cup parsley
  • 1/2 cup canned mild or hot Hatch green chiles
  • 1 whole Hatch green chile chopped
  • 5 cloves garlic
  • 1/4 cup white vinegar
  • 1/4 – 1/2 cup Olive Oil

Directions: Put in chopper and then add the EVOO by hand after so it does not emulsify.  Taste and adjust seasoning if needed.  Use at will. ENJOY especially with pork and beef!  This is a spicy and strong sauce so a dab will do you!

Sliced Roasted Pork with Hatch Green Chile Chimichurri by The Hungry Goddess

**I was compensated for this recipe by Fresh Market. This compensation in no way influenced my post or the fact that Fresh Market is one of my favorite markets! – See more at: http://thehungrygoddess.com/2015/09/hatch-green-chile-grits-with-shrimp-and-chorizo-recipe-happy-green-chile-season/#sthash.X6oFH7Ek.dpuf

 

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