Slow Roasted Pork Shoulder with Salsa Verde

 

This unusual salsa verde includes the garlicky flavor of pickled spring ramps (along with their briny pickling liquid), and heat of Aleppo pepper flakes, which are milder than traditional red pepper. Fish sauce and soy sauce lend a flavor of Southeast Asia to this traditionally South American sauce.

What you will need

Kosher salt

1-1/2 cups dark brown sugar

1 large onion, halved

1 large clove garlic, smashed, or 6 spring garlic tops, coarsely chopped

4 Tbs. fennel seed

4 Tbs. black peppercorns

1 tsp. juniper berries, cracked

6 to 7 lb. bone-in pork shoulder with skin

2 bunches scallions (about 12 to 14), trimmed

1-1/2 cups extra-virgin olive oil

2/3 cup fresh lemon juice

1/2 cup coarsely chopped pickled ramps with 1/2 cup pickled ramp liquid

1 tsp. Aleppo pepper flakes

1 tsp. Asian fish sauce

1 tsp. soy sauce

Kosher salt

1 cup chopped fresh parsley or dill (or combination of both)

16 cups (10 ounces) mixed greens, for serving

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