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