Pork Shoulder with Salsa Verde

Pork Shoulder with Salsa Verde
Photo by Tom Schierlitz

Ingredients

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

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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