Pork Shoulder with Salsa Verde

Pork Shoulder with Salsa Verde
Photo by Tom Schierlitz

Ingredients

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