Pork Agrodolce
Description
Italian meets barbecue in Chef's John's easy recipe for pork shoulder braised in 'agrodolce,' a sweet and sour sauce featuring tomato paste, honey, rosemary, and anchovy.
Ingredients
•
1 teaspoon olive oil
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2 tablespoons tomato paste
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1/3 cup aged balsamic vinegar
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1/4 cup distilled white vinegar
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3 tablespoons honey
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1 anchovy fillet, or more to taste, mashed
•
1/4 cup finely chopped green onions
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2 cloves garlic, minced
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1 tablespoon minced fresh rosemary
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1 tablespoon kosher salt, or more to taste
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1 teaspoon red pepper flakes
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1 teaspoon freshly ground black pepper
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3 1/2 pounds boneless pork shoulder
Directions
1
Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.
2
Whisk tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper together in a large bowl to make the agrodolce.
3
Cut pork shoulder into roughly 3-inch pieces. Add to the bowl of agrodolce and mix by hand until coated. Transfer pork and sauce to the prepared baking dish.
4
Bake in the preheated oven, flipping pieces over halfway through, until pork is very tender, 2 1/2 to 3 hours. Add a splash of water if pork appears too dry. Skim off fat as desired.