Pork Shoulder with Salsa Verde

Ingredients

• 3 fillet anchovy 
• 2 teaspoons pepper black freshly ground
• 0.3 cup celery leaves fresh packed chopped (lightly )
• 1 tablespoon kosher salt 
• 2 tablespoons rosemary leaves fresh chopped
• 2 tablespoons sage fresh chopped
• 1  garlic clove peeled
• 6  garlic clove minced
• 1.5 tablespoons juice of lemon fresh
• 1 tablespoon lemon zest finely grated
• 1 tablespoon olive oil 
• 0.8 cup parsley fresh italian chopped
• 8 pound boston butt pork shoulder whole bone-in (Boston butt)
• 1 tablespoon red wine vinegar 

Equipment

• bowl
• oven
• plastic wrap
• roasting pan
• kitchen thermometer
• aluminum foil

Directions

1. With processor running, drop anchovies and garlic through feed tube and finely chop. Scrape down sides of bowl.
2. 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.
3. Transfer salsa verde to bowl. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and refrigerate.
4. Position rack in lowest third of oven; preheat to 450°F.
5. Mix garlic, sage, rosemary, coarse kosher salt, and freshly ground black pepper in small bowl.
6. Brush oil all over pork, then rub spice mixture all over.
7. Place pork on rack set in roasting pan. Roast 20 minutes. Reduce heat to 300°F and continue to roast until instant read thermometer inserted into center registers 185°F, about 6 1/2 hours.
8. Remove pork from oven; tent with foil to keep warm.
9. Let rest 15 minutes.
10. Cut into 1/2-inch-thick pieces and serve with salsa verde alongside.