Pork Shoulder with Salsa Verde

Pork Shoulder with Salsa Verde
Photo by Tom Schierlitz

Ingredients

  • 1/3 cup fresh celery leaves
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon finely grated lemon peel
  • 1 8-pound whole bone-in heritage pork shoulder roast (Boston butt)
  • 1 tablespoon olive oil
  • 1 tablespoon coarse kosher salt
  • 1 ½ teaspoons fresh rosemary
  • + 10 more ingredients
    • ¾ cup fresh Italian parsley
    • 1 garlic clove
    • ½ cup olive oil
    • 3 anchovy fillets
    • 1 ½ tablespoons fresh lemon juice
    • 2 tablespoons fresh rosemary
    • 2 tablespoons fresh sage
    • 6 garlic cloves
    • 1 tablespoon red wine vinegar
    • 1 ½ teaspoons fresh sage

With processor running, drop anchovies and garlic through feed tube and finely chop. Scrape down sides of bowl. Add parsley, celery leaves, lemon juice, lemon peel, red wine vinegar, chopped rosemary, and chopped sage. Using on/off turns, process until almost smooth. With machine running, gradual...

View full recipe at Epicurious

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