Ingredients
⅔ cup plus 2 Tbsp
extra-virgin olive oil, divided
½ cup (26g)
coarsely chopped fresh flat-leaf parsley leaves
¼ cup (10g)
thinly sliced fresh chives
2 Tbsp
fresh lemon juice, plus more to taste
1 Tbsp (3g)
finely chopped fresh oregano leaves
1 Tbsp (3g)
packed finely grated lemon zest
1 Tbsp (11g)
capers, drained and finely chopped
2 cloves
garlic (6g), minced, plus 4 cloves (12g), thinly sliced
2 to 3 (8 to 12g)
anchovies packed in oil, drained, and finely chopped
¼ to ½ tsp
red pepper flakes
Kosher salt and freshly ground black pepper
1 (7- to 9-lb)
bone-in, skin-on pork shoulder