An herby, punchy green sauce transforms a humble pork shoulder into a centerpiece.
Serve this roast piping hot, and try it as part of abrunchspread withfreshly baked biscuits.
If you might get your hands on them, ramps make for a great substitute for garlic scapes.
Photo:Greg Dupree, Food Stylist: Emily Hall, Prop Stylist: Claire Spollen
Or reach for green garlic or scallions.
Scrape down sides of bowl.
Add 1 teaspoon salt and 1/2 teaspoon pepper; process until well combined, about 15 seconds.
Transfer to a liquid measuring cup or bowl.
Preheat oven and prepare pork:
Preheat oven to 350F.
Place pork on a cutting board.
Season pork on all sides with remaining 2 1/2 tablespoons salt and 3 teaspoons pepper.
Add remaining 2 tablespoons oil; swirl to cover bottom of skillet.
Using large tongs, carefully place pork, fat side down, in hot oil.
Sear until fat crisps, 3 to 4 minutes.
Remove skillet from heat.
Turn pork fat side up.
Slather half of green sauce over top of pork; reserve remaining green sauce for serving.
Pour 1 cup water into bottom of skillet.
Roast pork:
Roast for 1 hour.
Using a sharp knife, slice pork against the grain into very thin slices.
Transfer sliced pork to a platter.
Spoon some pan juices over pork.
Serve pork with remaining green sauce.
Very gently reheat before serving.
Note that the green sauce may oxidize (meaning, turn brown) the longer it sits.
