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 heritage pork shoulder roast (Boston butt)
Description
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.
Bon Appetit Magazine
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