Italy’s rich herb-and-garlic-infused slow-cooked pork is one of the world’s best street foods. We wanted to transform it into a roast for company.
WHY THIS RECIPE WORKS
As a substitute for the traditional whole pig, we opt for easy-to-find pork butt (over pork belly or a pork belly–wrapped pork loin) since it cooked up evenly and offered the right balance of meat and fatty richness. To season and flavor th...