Ingredients

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.

Reviews & Comments 5

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    " It was excellent "
    trigger ate it and said...
    Your Salsa Verde is worth 5 all by itself.
    Now for Pork Shoulder recipe, if a smile from ear to ear is any indication then you know I am thinking at leasts a ten.
    Every Fag Possible!
    Was this review helpful? Yes Flag
  • luvthewho 6 years ago
    This sounds wonderful. I will bookmark this for a great weekend dinner. Thanks for the post.
    Was this review helpful? Yes Flag
    " It was excellent "
    notyourmomma ate it and said...
    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.
    Was this review helpful? Yes Flag
    " It was excellent "
    mao65 ate it and said...
    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.
    Was this review helpful? Yes Flag
    " It was excellent "
    kochhexe ate it and said...
    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!
    Was this review helpful? Yes Flag

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