Slow Roasted Pork Shoulder with Salsa Verde

Slow Roasted Pork Shoulder with Salsa Verde
Photo by Colin Clark

Ingredients

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

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