Pork Shoulder with Salsa Verde

Pork Shoulder with Salsa Verde
Photo by Tom Schierlitz

Ingredients

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network