A highly rated recipe for pork shoulder calls for a spice-rubbed, slow roasted pork shoulder accompanied by homemade salsa verde. The recipe requires almost seven hours of cooking time and yields between six and eight servings.
Make the salsa verde ahead of time in a food processor, and refrigerate it for up to one day. Feed 3 anchovy fillets and 1 peeled garlic clove into the processor, and chop. Scrape the mixture down from the sides of the bowl, and add 3/4 cup of freshly chopped Italian parsley, 1/3 cup of tightly packed celery leaves, 1 tablespoon of finely grated lemon peel and 1 1/2 tablespoons of fresh lemon juice. Before mixing, add 1 1/2 teaspoons of chopped fresh sage, 1 1/2 teaspoons of chopped fresh rosemary and 1 tablespoon of red wine vinegar. Slowly add 1/2 cup of olive oil while processing the mixture, and then season with salt and pepper to taste.
To prepare the pork shoulder, preheat the oven to 450 degrees Fahrenheit, and position a rack in the lowest third of the oven. Mix 6 minced garlic cloves, 2 tablespoons of chopped fresh sage, 2 tablespoons of chopped fresh rosemary, 1 tablespoon of coarse kosher salt and 2 tablespoons of freshly ground black pepper. Brush 1 tablespoon of olive oil over an 8-pound pork shoulder, then rub the spice mixture all over the roast. Roast for 20 minutes then reduce the heat to 300 degrees Fahrenheit and roast for about 6 1/2 hours or until a meat thermometer inserted in the center of the roast reaches 185 degrees Fahrenheit. Let the roast rest for 15 minutes prior to serving with the salsa verde.