Name: Pork Shoulder with Salsa Verde
Yield: Makes 6 to 8 Servings
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)

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