Name: Three-Day, Twice-Cooked Pork Roast with Fried-Herb Salsa Verde
Cook time: 45 minutes
Yield: Serves 6-8
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, for frying (about 1/2 cup); 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; A grill, grill pan, griddle, or cast-iron skillet

Three-Day, Twice-Cooked Pork Roast with Fried-Herb Salsa VerdeAndrew Purcell, food styling by Carrie Purcell, prop styling by Sarah Cave

This is a true weekend-long project—and that's a good thing. Seasoning, cooking, and crisping the meat over the course of three days mean you don't have to spend hours in the kitchen the day you're hosting a big meal. In fact, the extra time your pork spends in the refrigerator only improves the taste. This is the perfect-for-a-party pork that gives you plenty of time to drink a beer and watch (or play) a game or two before grilling up crispy, tender slabs of pork shoulder for a crowd.

Cook's Note:

For the best-looking slices of pork, ask your butcher to tie the roast—or do it at home with twine.

Recipe notes

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Recipe notes

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