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

Three-Day, Twice-Cooked Pork Roast with Fried-Herb Salsa Verde recipes
22 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
  • 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
Nutrition
1222
61% daily value
7 servings
                                       
                                            low-​carb, low-​sugar, dairy-​free, gluten-​free
     

Fat

166% 108

Saturated

100% 20

Trans

- 0

Monounsaturated

- 66

Polyunsaturated

- 15

Carbs

5% 16

Carbs (net)

- 12

Fiber

18% 4

Sugars

- 4

Sugars, added

- 0

Protein

87% 43

Cholesterol

53% 160

Sodium

50% 1207

Calcium

18% 178

Magnesium

22% 87

Potassium

31% 1068

Iron

31% 6

Zinc

44% 7

Phosphorus

68% 477

Vitamin A

17% 150

Vitamin C

35% 21

Thiamin (B1)

120% 2

Riboflavin (B2)

46% 1

Niacin (B3)

58% 12

Vitamin B6

53% 1

Folate equivalent (total)

14% 54

Folate (food)

- 54

Folic acid

- 0

Vitamin B12

27% 2

Vitamin D

1% 4

Vitamin E

70% 14

Vitamin K

300% 240
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