Pork Shoulder with Salsa Verde

Pork Shoulder with Salsa Verde
Photo by Tom Schierlitz

Ingredients

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

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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