Pork Shoulder with Salsa Verde

Name: Pork Shoulder with Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 3 fillets anchovy fillets; 2 teaspoons freshly ground black pepper; 79 milliliters (lightly packed) chopped fresh celery leaves; 1 Tbsp coarse kosher salt; 2 teaspoons chopped fresh rosemary; 2 Tbsps chopped fresh rosemary; 2 teaspoons chopped fresh sage; 2 Tbsps chopped fresh sage; 1 garlic clove, peeled; 6 garlic cloves, minced; 2 Tbsps fresh lemon juice; 1 Tbsp finely grated lemon peel; 118 milliliters olive oil; 1 Tbsp olive oil; 177 milliliters chopped fresh Italian parsley; 4 kilograms whole bone-in heritage pork shoulder roast (Boston butt); 1 Tbsp red wine vinegar

The recipe Pork Shoulder with Salsa Verde could satisfy your Mexican craving in around 45 minutes. This main course has 558 calories, 55g of protein, and 35g of fat per serving. This recipe serves 8. This recipe covers 36% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of rosemary, sage, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

With processor running, drop anchovies and garlic through feed tube and finely chop. Scrape down sides of bowl.

Ingredients you will need

Anchovies

Garlic

Equipment you will use

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.

Ingredients you will need

Red Wine Vinegar

Celery Leaves

Lemon Juice

Lemon Peel

Olive Oil

Rosemary

Parsley

Sage

Transfer salsa verde to bowl. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and refrigerate.

Ingredients you will need

Salt And Pepper

Salsa Verde

Wrap

Equipment you will use

Plastic Wrap

Bowl

Position rack in lowest third of oven; preheat to 450F.

Equipment you will use

Oven

Mix garlic, sage, rosemary, coarse kosher salt, and freshly ground black pepper in small bowl.

Ingredients you will need

Ground Black Pepper

Coarse Kosher Salt

Rosemary

Garlic

Sage

Equipment you will use

Bowl

Brush oil all over pork, then rub spice mixture all over.

Ingredients you will need

Pork

Cooking Oil

Dry Seasoning Rub

Place pork on rack set in roasting pan. Roast 20 minutes. Reduce heat to 300F and continue to roast until instant read thermometer inserted into center registers 185F, about 6 1/2 hours.

Ingredients you will need

Pork

Equipment you will use

Roasting Pan

Kitchen Thermometer

Remove pork from oven; tent with foil to keep warm.

Ingredients you will need

Pork

Equipment you will use

Aluminum Foil

Oven

Let rest 15 minutes.

Cut into 1/2-inch-thick pieces and serve with salsa verde alongside.

Ingredients you will need

Salsa Verde

Equipment

Ingredients

Servings:

3fillets

anchovy fillets 2teaspoons

freshly ground black pepper 79milliliters

(lightly packed) chopped fresh celery leaves 1Tbsp

coarse kosher salt 2teaspoons

chopped fresh rosemary 2Tbsps

chopped fresh rosemary 2teaspoons

chopped fresh sage 2Tbsps

chopped fresh sage 1

garlic clove, peeled 6

garlic cloves, minced 2Tbsps

fresh lemon juice 1Tbsp

finely grated lemon peel 118milliliters

olive oil 1Tbsp

olive oil 177milliliters

chopped fresh Italian parsley 4kilograms

whole bone-in heritage pork shoulder roast (Boston butt)1Tbsp

red wine vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Burn Cottage Cashburn Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.