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Slow Roasted Pork Shoulder with Salsa Verde

Slow Roasted Pork Shoulder with Salsa Verde
Photo by Colin Clark

Ingredients

  • 1 tsp. Aleppo pepper flakes
  • 1 tsp. Asian fish sauce
  • 2/3 cup fresh lemon juice
  • 1-½ cups dark brown sugar
  • 1 large onion, halved
  • 4 Tbs. fennel seed
  • 4 Tbs. black peppercorns
  • + 11 more ingredients
    • 16 cups (10 ounces) mixed greens, for serving
    • Kosher salt
    • 1 tsp. soy sauce
    • 1 cup chopped fresh parsley or dill (or combination of both)
    • 2 bunches scallions (about 12 to 14), trimmed
    • 1-½ cups extra-virgin olive oil
    • Kosher salt
    • 1 tsp. juniper berries, cracked
    • 6 to 7 lb. bone-in pork shoulder with skin
    • ½ cup coarsely chopped pickled ramps with ½ cup pickled ramp liquid
    • 1 large clove garlic, smashed, or 6 spring garlic tops, coarsely chopped

In an 8- to 10-quart pot, combine 5 quarts of cold water, 2 cups salt, the brown sugar, onion, garlic, fennel seeds, peppercorns, and juniper berries. Bring the mixture to a boil, then remove the pot from the heat and let cool completely. Once the brine has cooled, add the pork, cover, and refrig...

View full recipe at Fine Cooking

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