Pork Shoulder with Salsa Verde

Pork Shoulder with Salsa Verde
Photo by Tom Schierlitz

Ingredients

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

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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