Pork Shoulder with Salsa Verde

Pork Shoulder with Salsa Verde
Photo by Tom Schierlitz

Ingredients

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

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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