Three Day Twice Cooked Pork Roast with Fried Herb Salsa Verde

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

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