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Pork Shoulder with Salsa Verde

Pork Shoulder with Salsa Verde
Photo by Tom Schierlitz

Ingredients

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