Pork Shoulder With Salsa Verde Recipe

Name: Pork Shoulder With Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 anchovy fillets; 1 garlic clove, peeled; 3/4 cup chopped fresh Italian parsley; 1/3 cup (lightly packed) chopped fresh celery leaves; 1 1/2 tablespoons fresh lemon juice; 1 tablespoon finely grated lemon peel; 1 tablespoon red wine vinegar; 1 1/2 teaspoons chopped fresh rosemary; 1 1/2 teaspoons chopped fresh sage; 1/2 cup olive oil; 6 garlic cloves, minced; 2 tablespoons chopped fresh sage; 2 tablespoons chopped fresh rosemary; 1 tablespoon coarse kosher salt; 2 teaspoons freshly ground black pepper; 1 tablespoon olive oil; 1 8-pound whole bone-in heritage pork shoulder roast (Boston butt)

Servings: persons

3 anchovy fillets
1 garlic clove, peeled
3/4 cup chopped fresh Italian parsley
1/3 cup (lightly packed) chopped fresh celery leaves
1 1/2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1 tablespoon red wine vinegar
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
1/2 cup olive oil
6 garlic cloves, minced
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh rosemary
1 tablespoon coarse kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon olive oil
1 8-pound whole bone-in heritage pork shoulder roast (Boston butt)

1
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, gradually add olive oil. Transfer salsa verde to bowl. Season with salt and pepper. DO AHEAD:
2
Position rack in lowest third of oven; preheat to 450u00b0F. Mix garlic, sage, rosemary, coarse kosher salt, and freshly ground black pepper in small bowl. Brush oil all over pork, then rub spice mixture all over. Place pork on rack set in roasting pan. Roast 20 minutes. Reduce heat to 300u00b0F and continue to roast until instant read thermometer inserted into center registers 185u00b0F, about 6 1/2 hours. Remove pork from oven; tent with foil to keep warm. Let rest 15 minutes. Cut into 1/2-inch-thick pieces and serve with salsa verde alongside.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 anchovy fillets, 1 garlic clove, peeled, 3/4 cup chopped fresh Italian parsley, 1/3 cup (lightly packed) chopped fresh celery leaves, and more.

Yes, Pork Shoulder With Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pork Shoulder With Salsa Verde

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