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Fennel-Rubbed Pork Shoulder With Salsa Verde

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Fennel-Rubbed Pork Shoulder With Salsa Verde

Ingredients

  • 2 tablespoons fennel seeds, lightly toasted
  • 1 tablespoon coriander seeds, lightly toasted
  • 1 teaspoon whole black peppercorns, lightly toasted
  • 7 cloves garlic, peeled, divided
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons olive oil
  • 5 tablespoons juice from about 3 lemons, divided
  • 1 whole bone-in pork shoulder, about 5 1/2 pounds
  • 2 tablespoons golden raisins, soaked in warm water for 15 minutes and drained
  • 1 tablespoon zest from 1 lemon
  • 1/4 cup capers, drained and rinsed
  • 10 cornichons (about 1/3 cup)
  • 1/4 cup minced white onion
  • 3/4 cup fresh, flat-leaf parsley
  • 1/4 cup fresh tarragon
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon fresh-cracked pepper
  • 1/2 cup olive oil
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Published 2014-09-09 12:37:02 (2 years ago).

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