Roasted Pork and Chimichurri

Turn those beet and carrot tops into a punchy chimichurri. Freeze any leftovers or use as a delicious marinade.

Roasted Pork and Chimichurri
 
Yields: 6-8 servings
Ingredients
  • 3 teaspoons kosher salt, divided
  • 2½ teaspoons ground black pepper, divided
  • 2 teaspoons smoked paprika
  • Zest of 2 large limes
  • 1 (2½-pound) boneless pork shoulder
  • 4 tablespoons vegetable oil
  • ¼ cup bourbon
  • 1 bunch red or golden beets with tops, trimmed, scrubbed, and quartered
  • 1 tablespoon brown sugar, divided
  • 1 bunch medium carrots with tops, trimmed, scrubbed, and halved
  • 4 shallots, quartered
  • Veggie Top Chimichurri, to serve (recipe follows)
  • Garnish: cilantro leaves
Instructions
  1. Preheat oven to 325°.
  2. In a small bowl, stir together 2 teaspoons salt, 2 teaspoons pepper, smoked paprika, and lime zest. Rub salt mixture all over pork. Let stand for 10 minutes.
  3. In a medium Dutch oven, heat 2 tablespoons oil over medium-high heat. Add pork; cook until browned on all sides, about 2 minutes per side. Remove pork from pan. To pan, add bourbon, scraping browned bits from bottom of pan. Remove from heat. Return pork to pan.
  4. In a large bowl, toss beets with 1 tablespoon oil, brown sugar, and ½ teaspoon salt. Place beet mixture around pork in pan. Cover with lid.
  5. Bake for 1 hour.
  6. In same bowl, toss together carrots, shallots, remaining 1 tablespoon oil, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper. Carefully arrange carrot mixture over beets in skillet.
  7. Continue baking, uncovered, until pork is fork-tender, 1 hour and 15 minutes more. Let rest for 15 minutes. Serve with Veggie Top Chimichurri.

 
Veggie Top Chimichurri
 
Yields: About 4 cups
Ingredients
  • 1 bunch cilantro, roughly chopped
  • 1 bunch beet greens (about 4 beets), roughly chopped
  • 1 bunch carrot tops (about 8 carrots), roughly chopped
  • 1 shallot, quartered
  • 1 Fresno chile, seeded and roughly chopped
  • 6 garlic cloves
  • 2 teaspoons dried oregano
  • 1¼ cups red wine vinegar
  • Juice of 2 large limes 1½ teaspoons kosher salt
  • 1 cup extra-virgin olive oil
Instructions
  1. In the work bowl of a food processor, combine cilantro, beet greens, carrot tops, shallot, chile, garlic, and oregano. Pulse until mixture is finely chopped, scraping sides of bowl as needed. (Work in batches, if needed).
  2. Transfer veggie mixture to a large bowl. Using a fork, stir in vinegar, lime juice, and salt. Slowly stir in oil. Cover and let stand for 2 hours. Refrigerate in an airtight container for up to 1 week.

 

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