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Pork Shoulder with Salsa Verde


Pork Shoulder with Salsa Verde Recipe

Ingredients:
  • 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
  • 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)
Directions:
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