Slow Roasted Pork Shoulder with Salsa Verde

Slow Roasted Pork Shoulder with Salsa Verde
Photo by Colin Clark

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network