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Pork Shoulder with Salsa Verde
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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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.
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)
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 373 % Daily Value *
- Total Fat: 34 g 52.56%
- Saturated Fat: 8 g 37.8%
- Trans Fat: 0 g %
- Cholesterol: 55 mg 18.31%
- Sodium: 1087 mg 45.29%
- Calcium: 37 mg 3.73%
- Potassium: 305 mg 8.71%
- Magnesium: 0 mg 0%
- Iron: 2 mg 8.85%
- Zinc: 0 mg 0%
- Total Carbohydrate: 3 g %
- Dietary Fiber: 1 g 3.61%
- Sugar: 0 g
- Protein: 14 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 3 g
- Vitamin A 13.53%
- Vitamin C 21.74%
- Vitamin D 13.23%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat6
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat2
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total2 oz-eq
