Fennel-Rubbed Pork Shoulder with Salsa Verde
- 2 tablespoons fennel seeds, lightly toasted
- 1 tablespoon coriander seeds, lightly toasted
- 1 teaspoon whole black peppercorns, lightly toasted
- 7 cloves garlic, peeled, divided
- 1 1/2 teaspoons kosher salt
- 2 tablespoons olive oil
- 5 tablespoons juice from about 3 lemons, divided
- 1 whole bone-in pork shoulder, about 5 1/2 pounds
- 2 tablespoons golden raisins, soaked in warm water for 15 minutes and drained
- 1 tablespoon zest from 1 lemon
- 1/4 cup capers, drained and rinsed
- 10 cornichons (about 1/3 cup)
- 1/4 cup minced white onion
- 3/4 cup fresh, flat-leaf parsley
- 1/4 cup fresh tarragon
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon fresh-cracked pepper
- 1/2 cup olive oil
- Produce
- 1 lemon, zest from (1 tablespoon)
- About 3 lemons, juice from (5 tablespoons)
- Flat-leaf parsley, fresh (3/4 cup)
- Garlic (7 cloves)
- Golden raisins (2 tablespoons)
- Tarragon, fresh (1/4 cup)
- White onion (1/4 cup)
- Meat
- Pork shoulder, about 5 1/2 pounds, whole bone-in (1)
- Condiments
- Capers (1/4 cup)
- Cooking & Baking
- Coriander seeds, lightly toasted (1 tablespoon)
- Fennel seeds, lightly toasted (2 tablespoons)
- Kosher salt (1 1/2 teaspoons)
- Olive oil (10 tablespoons)
- Pepper, fresh cracked (1/2 teaspoon)
- Peppercorns, whole black lightly toasted (1 teaspoon)
- Red pepper (1/2 teaspoon)
- Other
- 10 cornichons (about 1/3 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published June 30, 2012 (6 months ago).
37 people saved this recipe.
