Pork Shoulder with Salsa Verde
From lunasea 16 years ago
- 350 minutes to make
- Serves 8
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. Enjoy. Recipe adapted from Bon Appétit.
Ingredients
- 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.
The Rating
Reviewed by 6 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
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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
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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
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