Pork Shoulder with Salsa Verde

Pork Shoulder with Salsa Verde
Photo by Tom Schierlitz

Ingredients

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

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