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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Pork with Salsa Verde
Pork with Salsa Verde
(Carne di Maiale con Salsa Verde)
 
 
Ingredients:

For the 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 and 1/2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1 tablespoon red wine vinegar
1 and 1/2 teaspoons chopped fresh rosemary
1 and 1/2 teaspoons chopped fresh sage
1/2 cup extra virgin olive oil

For the Pork:
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 extra virgin olive oil
One 8-pound whole bone-in heritage pork shoulder roast

Directions:
 
Prepare the Salsa Verde:
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.

Prepare the Pork:
Position rack in lowest third of oven; preheat to 450F.

Mix garlic, sage, rosemary, coarse kosher salt, and freshly ground black pepper in small bowl.

Brush olive oil all over pork, then rub spice mixture all over.

Place pork on rack set in roasting pan.

Roast 20 minutes.

Reduce heat to 300F and continue to roast until instant read thermometer inserted into center registers 185F, about 6 and 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. Makes 6 to 8 servings.
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