Fläskkarré med Salsa Verde

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This succulent slow-roasted pork shoulder with salsa verde is an impressive centrepiece that balances rich, tender meat with a punchy, herb-driven sauce. The pork is seasoned with a fragrant rub of rosemary, sage and garlic, then roasted slowly until it reaches melt-in-the-mouth perfection. The accompanying salsa verde, bright with lemon and salty anchovies, provides a sharp contrast to the savoury roast, making every bite feel light and balanced.

A brilliant option for a weekend lunch, this diabetes-friendly dish is naturally low in carbohydrates and packed with high-quality protein. By using a heritage pork shoulder and allowing it to rest before carving, you ensure the juices remain in the meat for a superior flavour. Serve it with steamed seasonal greens or roasted root vegetables for a complete, nutritious meal the whole family will enjoy.

Ingredients for Pork Shoulder with Salsa Verde

3 anchovy fillets
1 garlic clove, peeled
3/4 cup chopped fresh Italian parsley
1/3 cup (lightly packed) chopped fresh celery leaves
1 1/2 matskedar färsk citronsaft
1 tablespoon finely grated lemon peel
1 matsked rödvinsvinäger
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
120ml olivolja
6 vitlöksklyftor, hackade
2 matskedar hackad färsk salvia
2 tablespoons chopped fresh rosemary
1 matsked grovt kosher salt
2 teaspoons freshly ground black pepper
1 matsked olivolja
450g whole bone-in heritage pork shoulder roast (Boston butt)

How to make Pork Shoulder with Salsa Verde

With processor running, drop anchovies and garlic through feed tube and finely chop. Scrape down sides of bowl. Add parsley, celery leaves, lemon juice, lemon peel, red wine vinegar, chopped rosemary, and chopped sage. Using on/off turns, process until almost smooth. With machine running, gradually add olive oil. Transfer salsa verde to bowl. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and refrigerate.

Position rack in lowest third of oven; preheat to 232°C. Mix garlic, sage, rosemary, coarse kosher salt, and freshly ground black pepper in small bowl. Brush oil all over pork, then rub spice mixture all over. Place pork on rack set in roasting pan. Roast 20 minutes. Reduce heat to 149°C and continue to roast until instant read thermometer inserted into centre registers 85°C, about 6 1/2 hours. Remove pork from oven; tent with foil to keep warm. Let rest 15 minutes. Cut into 1/2-inch-thick pieces and serve with salsa verde alongside.

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