Pork Shoulder with Salsa Verde

Pork Shoulder with Salsa Verde
Photo by Tom Schierlitz

Ingredients

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

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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