Pork Shoulder with Salsa Verde Recipe

Name: Pork Shoulder with Salsa Verde Recipe
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)

www.epicurious.com

Roasting the meat for almost seven hours makes it tender and succulent. The bright, fresh salsa verde is the perfect accent for the rich meat.

Keywords

sauce
pork shoulder
parsley
celery
garlic
main
dinner
nut free
gluten free
dairy free
make ahead
easy
roast
food processor
blender
bon appétit

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