Pork Butt
3 1/2 tablespoons salt
1/4 cup coarsely ground black pepper
Potato rolls or soft hamburger buns, toasted

Instructions
1. Heat oven to 200°F. Season pork with salt and pepper, rubbing it in well on all sides; place in roasting pan. Roast pork, covered, for 9 to 10 hours until internal temperature reaches 195°F. Remove bone and use tongs, 2 forks or fingers to pull pork.
2. While pork is roasting, prepare the Salsa Verde and Bitter Winter Greens Salad.

Salsa Verde
2 1/2 cups extra-virgin olive oil
6 to 8 tablespoons sherry vinegar
4 cups chopped fresh parsley
2 cups chopped fresh mint
2 cups chopped fresh cilantro
8 cloves garlic
3 white anchovies
Pinch crushed red pepper flakes
Salt and pepper

Instructions
1. Combine olive oil, 6 tablespoons vinegar, parsley, mint, cilantro, garlic, anchovies and red pepper flakes. Process to a purée, working in batches if needed; transfer to a mixing bowl.
2. Season with salt, pepper and more vinegar to taste.

Bitter Winter Greens Salad
3 bunches assorted winter greens (such as Swiss chard, radicchio, escarole or watercress), washed, stemmed, and torn into pieces
2 tablespoons olive oil
Salt and pepper

Instructions
1. Place all greens in mixing bowl. Heat olive oil and 2 tablespoons Salsa Verde in small saucepan; quickly pour over greens and toss vigorously. Season to taste with salt and pepper.
To serve, place salad on bottom toasted bun, top with Pork Butt and garnish with Salsa Verde.