meat:

• 1kg pork butt (blade)

crust:

• 1 glove garlic
• teaspoon salt
• 2 tablespoons italian herb mixture
• 1 teaspoon sweet paprika
• 3 tablespoons olive oil
• freshly ground pepper
• 1 tablespoon balsamic vinegar (aceto balsamico)

pre-heat the oven to 80–90°C

wash the pork and dry it with kitchen tissue. incise the pork butt all around in a diagonally criss-crossing pattern.

strip the garlic glove, place it together with the teaspoon of salt in a mortar and crush it with the pestle until you end up with a smooth paste. add the herbs, paprika, olive oil, pepper and vinegar and give it all a good mix.

next, rub the mixture on to the pork, making sure to cover all sides. place a casserole large enough to contain the pork on a high heat and once it’s hot, place the meat in the casserole and sear it on all sides for about 1min 30s on each side. once it’s brown on all sides, place the casserole into the pre-heated oven.

leave in the oven for 2h30m. serve with mashed potatoes or roasted potatoes and vegetable.