Recipe

Pork Shoulder With Salsa Verde Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 7 months ago 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. Prep:30m Cook:350m Servings:8	Lunasea
	anchovy garlic italianparsley celery lemonjuice lemonpeel rewinevinegar rosemary sage oliveoil pork

Does this look good? Yeah! / Nope

Fans

mao65

trigger

kochhexe

cheryilyn

notyourmom

jenniferby

Ingredients

Salsa Verde:

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

~~~~

Pork Shoulder:

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 pork shoulder roast (Boston butt)

Directions

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.

Recent Gawkers

garymg48

hyestyle

toml

pointsev

missmala

lizann

flutterg

trigger

tamii

mikehunt

mrswalto

quepidol

Not quite what you're looking for? See more Main Dish / Pork

Or see more just like this

Comments

kochhexe 1 year, 7 months ago 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!

mao65 1 year, 7 months ago 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.

notyourmomma 1 year, 7 months ago 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.

luvthewho 1 year, 7 months ago said:
This sounds wonderful. I will bookmark this for a great weekend dinner. Thanks for the post.

trigger 1 year, 1 month ago 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!

Add a Comment