Bone in pork roast with chimichurri

If you’re looking for a cheap holiday alternative to turkey or chicken look no further. Paired with Fresh hand chopped spicy chimichurri this will impress at your table with vibrant colors, super juicy white meat and a crunchy exterior that your friends won’t soon forget.

Author

Mike Ramos

Life time home cook from an early age. Anova changed the game and made my life a whole lot easier especially when feeding crowds!

Prep Time: 01:00

Recipe Time: 06:00

Temperature : 140F / 60C

Ingredients

• 4-5 Bone pork roast frenched
• Your rub of choice
• Avocado oil for rub binder
• 2 large sprigs rosemary

Directions

1. French cut your roast then Set your Anova to 130 and either vacuum seal or use the water displacement method to airlock and set your roast in the drink for 6hrs. It will look like this when it’s done.
2. For the chimichurri it’s really important you chop everything and that all ingredients are fresh! 1 cup cilantro or basil 1 cup parsley 1/2 red onion 3 cloves garlic 1/4 cup evoo 2 Tbs red wine vinegar Pinch of fresh ground salt and pepper Juice and zest from 1 lime or lemon **FOR ROJO ADD 1 ROMA TOMATO AND 1 RED BELL PEPPER OR ROASTED RED BELL PEPPERS. To make this spicy add one chopped jalapeño with seeds. Chop all ingredients and mix with red wine vinegar and oil, salt and pepper, lemon/lime juice and zest.

Finishing Steps

1. Preheat oven to 350. Remove your roast from the bag and pat dry really well! You can also add some additional rub at this time. Place roast on an oven safe pan or dish with the bones down. Roast for 10min and dig in!