Pork Shoulder with Salsa Verde

Pork Shoulder with Salsa Verde
Photo by Tom Schierlitz

Ingredients

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