Pork Shoulder with Salsa Verde
A succulent bone-in pork shoulder roast served with a vibrant Italian-style salsa verde made with fresh herbs, anchovies, and lemon. The meat is slow-roasted until tender and paired with a bright, tangy herb sauce that perfectly complements the rich pork.
Ingredients
- •3 fillets anchovy fillets
- •1 clove garlic clove
- •¾ cup fresh Italian parsley
- •⅓ cup fresh celery leaves
- •1½ tablespoons fresh lemon juice
- •1 tablespoon lemon peel
- •1 tablespoon red wine vinegar
- •1½ teaspoons fresh rosemary
- •1½ teaspoons fresh sage
- •½ cup olive oil
- •6 cloves garlic
- •2 tablespoons fresh sage
- •2 tablespoons fresh rosemary
- •1 tablespoon coarse kosher salt
- •2 teaspoons black pepper
- •1 tablespoon olive oil
- •8 pounds pork shoulder roast
Cooking Instructions
- 1.
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. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and refrigerate.
15 min
- 2.
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.
410 min
