Bruce Aidells’ Pork Shoulder with Salsa Verde

For the Pork Shoulder:

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.

For the Salsa Verde: 

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.