Bruce Aidells’ Pork Shoulder with Salsa Verde

If you are looking for a Sunday supper, something that roasts for hours in the oven and turns out a crispy crust with fork-tender meat (not to mention warms your kitchen up), this is your recipe.

Bruce Aidells, the king-of-meat cookbook author, food writer, and founder of Aidells Sausage, wrote this Pork Shoulder with Salsa Verde recipe for Bon Appetit almost 20 years ago, and it’s a classic at our house. You’ll make an herb crust for the pork and a tangy salsa verde to serve alongside. Don’t be afraid of a several-hour roast – really you put this one in the oven and leave it alone. Also don’t be afraid of the anchovies called for in the salsa verde. Like a secret ingredient, I hid mine (even went back to the store so nobody would witness the purchase) and nobody was the wiser. And if you yourself are not a lover of the tiny fish, just hold your nose and drop them in the processor to melt into the herby puree. Be strong. You won’t regret it (nor will you taste the anchovies in the salsa verde).

We serve this with a lemony, vinegary salad, and we also serve it shredded with tortillas, guac, and pico. Whatever serving strategy you dream up, it’s delicious.

Bruce Aidells, the king-of-meat cookbook author, food writer, and founder of Aidells Sausage, wrote this Pork Shoulder with Salsa Verde recipe for Bon Appetit almost 20 years ago, and it’s a classic. Pork Shoulder with Salsa Verde is a perfect Sunday supper. (Photo: Andria Dilling)

Bruce Aidells’ Pork Shoulder with Salsa Verde

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 pork shoulder roast (Boston butt)
Salsa Verde (recipe follows)

Position the rack in the lowest third of the oven, and preheat to 450 degrees. Mix the garlic, sage, rosemary, coarse kosher salt, and pepper in a small bowl. Brush the oil all over pork, then rub the spice mixture all over. Place the pork on a rack set in a roasting pan. Roast 20 minutes. Reduce the heat to 300 degrees and continue to roast until an instant read thermometer inserted into the center of the meat registers 185 degrees, about 6 ½ hours. Remove the pork from the oven, and tent with foil to keep warm. Let rest 15 minutes. Cut the meat into 1/2-inch-thick pieces (or shred it with a fork), and serve with the Salsa Verde alongside.

Salsa Verde

3 anchovy fillets
1 garlic clove, peeled
¾ cup chopped fresh Italian parsley
1/3 cups (lightly packed) chopped fresh celery leaves
1 ½ tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1 tablespoon red wine vinegar
1 ½ teaspoons chopped fresh rosemary
1 ½ teaspoons chopped fresh sage
½ cup olive oil

With the food processor running, drop the anchovies and garlic through the feed tube and finely chop. Scrape down the sides of the bowl. Add the parsley, celery leaves, lemon juice, lemon peel, red wine vinegar, chopped rosemary, and chopped sage. Using on/off turns, process until the mixture is almost smooth. With the machine running, gradually add the olive oil. Transfer the salsa verde to a small bowl. Season with salt and pepper. Do ahead: Can be made 1 day ahead. Cover with plastic wrap and refrigerate.