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Pork Shoulder with Salsa Verde

This Pork Shoulder with Salsa Verde recipe contains pork shoulder roast, olive oil, olive oil, anchovy fillets, garlic cloves and more.
6 Servings -
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Servings:6  | Calories:1651 | Total Fat:131g  | Chol:438mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 131g
202 %
Sat Fat 41g
205 %
Total Carb 3g
1 %
Fiber 1g
4 %
Sugars 0g
Cholesterol 438mg
146 %
Sodium 1598mg
67 %
Protein 108g
215 %
86% Pork shoulder roast
10% Olive oil
2% Others combined
1% Olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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 : View recipe directions on
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