Pork Shoulder with Salsa VerdeFrom lunasea 8 years ago
- Salsa Verde: shopping list
- 3 anchovy fillets shopping list
- 1 garlic clove, peeled shopping list
- 3/4 cup chopped fresh Italian parsley shopping list
- 1/3 cup (lightly packed) chopped fresh celery leaves shopping list
- 1 1/2 tablespoons fresh lemon juice shopping list
- 1 tablespoon finely grated lemon peel shopping list
- 1 tablespoon red wine vinegar shopping list
- 1 1/2 teaspoons chopped fresh rosemary shopping list
- 1 1/2 teaspoons chopped fresh sage shopping list
- 1/2 cup olive oil shopping list
- ~~~~ shopping list
- Pork Shoulder: shopping list
- 6 garlic cloves, minced shopping list
- 2 tablespoons chopped fresh sage shopping list
- 2 tablespoons chopped fresh rosemary shopping list
- 1 tablespoon coarse kosher salt shopping list
- 2 teaspoons freshly ground black pepper shopping list
- 1 tablespoon olive oil shopping list
- 1 8-pound whole bone-in pork shoulder roast (Boston butt) shopping list
How to make it
- For Salsa Verde:
- 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.
- Note: Can be made 1 day ahead. Cover with plastic wrap and refrigerate.
- For Pork Shoulder:
- Position rack in lowest third of oven; preheat to 450°F.
- 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 300°F and continue to roast until instant-read thermometer inserted into center registers 185°F, 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.
People Who Like This Dish 8
The Cooklunasea Orlando, FL
The Rating6 people
ohhh yes, i do like this recipe! another attack on my taste buds and diet! i, too, like cooking larger roasts in the oven for a long time - keeps the meat juicy! wonderful recipe, thank you for sharing, Vickie!kochhexe in Butzbach loved it
Oh Boy! This has my mouth watering and wishing I didn't work tonight! I will stop at the store and serve this for dinner tomorrow. Thanks for the great recipe.mao65 in Griffith loved it
I do love my anchovies and this salsa verde is fierce. Wonderful recipe Vicki, very nice indeed. Have to have this on the menu soon.notyourmomma in South St. Petersburg loved it