In preparation for dinner with two friends from out of town, I went shopping. On my list was a 7- to 8-pound pork butt (aka “shoulder”). My husband wrote up that shopping list (surprise?) and would be cooking so I didn’t question him about quantity. I knew our friends were big fans of the pig, but an 8-pound hunk of meat for four?
Henry followed the fabulous recipe from Mozza that we discovered a while back in the New York Times. It’s foolproof (not that my husband is a fool) and fabulous. The meat is coated with a peppery rub then roasted all day at a very low temperature. The crunchy and chewy exterior paired with the tender and flavorful interior is addictive. We served it with roasted potatoes, a dandelion and radicchio salad and the perfect pinot noir our friends brought from Sanford Winery in the Santa Rita Hills near Santa Barbara.
An unexpected friend join us (love when that happens!), and some of us had seconds, so we got through a lot of the meat. But not all of it, by any means.
Turns out Henry knew what he was doing when he scribbled “7- to 8- pound pork butt.” We had some for dinner the following night, which was tasty. But this is really why he ordered up such a monster piece of meat:
Note: The pinot noir was amazing. You can order some online from Stanford’s website.