Pork Shoulder with Salsa Verde

Pork Shoulder with Salsa Verde
Photo by Tom Schierlitz

Ingredients

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

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