Name: Three-Day, Twice-Cooked Pork Roast With Fried-Herb Salsa Verde
Cuisine: International
Ingredients: One 4 to 5-pound boneless, skinless pork shoulder; 1 tablespoon kosher salt; 1 tablespoon freshly ground black pepper; 1/4 cup vegetable oil, plus more for reheating; 1 yellow onion, halved and thickly sliced; 1 large carrot, cut in thick slices; 1 celery stalk, cut in thick slices; 3 garlic cloves, unpeeled and cut in half; 1 bay leaf; 3 parsley sprigs; 3 thyme sprigs; 2 tablespoons fennel seeds; 1 tablespoon coriander seeds; 1 cup dry white wine, such as Riesling; 3 to 6 cups homemade chicken stock or water; Vegetable oil, for frying (about 1/2 cup); 1/4 cup rosemary leaves; 1/4 cup sage leaves; Pinch kosher salt; 1 bunch parsley, washed, dried, and leaves picked from stems; 1 to 2 garlic cloves, peeled; 1/2 cup good-quality extra-virgin olive oil; A grill, grill pan, griddle, or cast-iron skillet

Ingredients

One 4 to 5-pound boneless, skinless pork shoulder

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

1/4 cup vegetable oil, plus more for reheating

1 yellow onion, halved and thickly sliced

1 large carrot, cut in thick slices

1 celery stalk, cut in thick slices

3 garlic cloves, unpeeled and cut in half

1 bay leaf

3 parsley sprigs

Method

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1.
Place pork shoulder on a rimmed baking sheet. Season with 1 tablespoon each kosher salt and freshly ground pepper. Cover pork with plastic wrap and refrigerate overnight. Preheat oven to 400°F. Heat a large heavy pot (such as a Dutch oven) over high; add 1/4 cup oil, onion, carrot, and celery. Cook, stirring occasionally, until vegetables start to sizzle; reduce heat to medium and cook, stirring occasionally, until vegetables are soft and lightly browned, about 10 minutes. Add the garlic, herbs, and spices and saute for 1 minute more. Add the wine and bring to a simmer. Place the pork on top of the aromatics and add enough stock or water to come halfway up the pork. Bring liquid to a simmer, and then cover pot with a lid or a couple layers of foil. Transfer pot to oven and cook for 10 minutes; reduce heat to 325°F and cook until the meat is quite tender, about 3 hours. (To test for doneness, insert a slender, sharp knife into the middle of the roast; it should pull out easily.) When meat is cooked, transfer it to a separate container, reserving the pan juices. Set a colander over a large bowl, and strain the pan juice into the bowl, pressing on the solids to extract all the liquid. Let strained pan juices until fat rises to the top, about 5 minutes. With a small ladle, skim off and discard the fat. Pour the skimmed, strained pan juices over the pork and let cool to room temperature; cover and refrigerate overnight. One hour before you're ready to serve the pork, remove the meat from its cooking liquid and cut (while still cold) into neat 1-inch slices; set aside. Pour cooking liquid in a medium saucepan; bring to a simmer and reduce by a third. Season to taste, cover, and keep warm. While your pork comes to room temperature, prepare the salsa verde. Line a large plate with a paper towel, and place it next to the stove, alongside a slotted spoon or "spider" spatula. In a small skillet, heat 1/2 inch of vegetable oil over medium heat. When the oil starts to look swirl

Three-Day, Twice-Cooked Pork Roast With Fried-Herb Salsa Verde

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