Pork Serratus w Carrot Top Chimichurri + Smoked Paprika
Just one flavorful way to prepare my favorite cut from the hog…

1 pork serratus (from the shoulder), trimmed
Carrot tops from 1 bunch of carrots, chopped
1/2 C. olive oil
1/3 C. red wine vinegar
1/4 C. cilantro
3 garlic cloves, peeled
1 T. crushed red pepper
1/2 t. ground cumin
1/2 T. sea salt
2 T. sweet smoked paprika

Add the carrot tops, olive oil, vinegar, cilantro, garlic cloves, red pepper, cumin, and sea salt into a food processor and process until well combined. If you need to add more olive oil or vinegar to get the right consistency, do so at a roughly 2:1 ratio. You want it to be kind of like pesto, maybe a bit more liquid than that. Smear the chimichurri all over the serratus, reserving leftovers chimichurri for another day. Sprinkle the smoked paprika generously over the chimichurri-rubbed meat, and then refrigerate, uncovered, for at least an hour, and as many as 3 hours.

Prepare the grill. Be sure to remove the marinating meat from the refrigerator at least 30-40 minutes before you plan to put it on the grill so that it can come to room temperature.

Grill the serratus until the internal temperature in the thickest part of the meat is 140F.

Let the meat rest 15-20 minutes after removing it from the grill. Slice thinly across the grain. Dust with coarse salt and a few twists of fresh black pepper before serving.