Pork Shoulder with Salsa Verde

Pork Shoulder with Salsa Verde
Photo by Tom Schierlitz

Ingredients

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

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