Pork Shoulder With Salsa Verde

• 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)

1. With processor running, drop anchovies and garlic through feed tube and finely chop. Scrape down sides of bowl. Add parsley, celery leaves, lemon juice, lemon peel, red wine vinegar, chopped rosemary, and chopped sage. Using on/off turns, process until almost smooth. With machine running, gradually add olive oil. Transfer salsa verde to bowl. Season with salt and pepper. DO AHEAD:
2. Position rack in lowest third of oven; preheat to 450u0b0F. Mix garlic, sage, rosemary, coarse kosher salt, and freshly ground black pepper in small bowl. Brush oil all over pork, then rub spice mixture all over. Place pork on rack set in roasting pan. Roast 20 minutes. Reduce heat to 300u0b0F and continue to roast until instant read thermometer inserted into center registers 185u0b0F, about 6 1/2 hours. Remove pork from oven; tent with foil to keep warm. Let rest 15 minutes. Cut into 1/2-inch-thick pieces and serve with salsa verde alongside.

anchovy, garlic, fresh italian parsley, celery, lemon juice, lemon peel, red wine vinegar, rosemary, fresh sage, olive oil, garlic, fresh sage, fresh rosemary, coarse kosher salt, freshly ground black pepper, olive oil, pork shoulder

Taken from www.epicurious.com/recipes/food/views/pork-shoulder-with-salsa-verde-241343 (may not work)