A pot of flavorful braised pork shoulder is a great way to feed a small crowd — set out tortillas or taco shells and accompaniments like salsa verde, avocado, cilantro, lime wedges and sour cream, and let everyone build their own. If you like, swap beef brisket for the pork shoulder, for beef carnitas — “little meats.”
- 2 garlic cloves, chopped
- 1/2 cup (125 mL) packed fresh flat-leaf (Italian) parsley leaves (about 1 small bunch)
- Grated zest of 1/2 lemon
- 1-1/2 tbsp (22 mL) lemon juice
- 1 tbsp (15 mL) red wine vinegar
- 1/3 cup (75 mL) olive oil
- In a food processor, combine garlic, parsley, lemon zest, lemon juice and vinegar; pulse, scraping down the bowl a few times, until very finely chopped. With the motor running, through the feed tube, add oil in a thin stream and process until nearly smooth (it will be very green, with some flecks remaining). Keeps in the fridge for up to 3 days.
- Makes about 1/2 cup (125 mL).