Name: Pork Agrodolce
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 12 servings
Ingredients: 1 teaspoon olive oil; 2 tablespoons tomato paste; ⅓ cup aged balsamic vinegar; ¼ cup distilled white vinegar; 3 tablespoons honey; 1 anchovy fillet, or more to taste, mashed; ¼ cup finely chopped green onions; 2 cloves garlic, minced; 1 tablespoon minced fresh rosemary; 1 tablespoon kosher salt, or more to taste; 1 teaspoon red pepper flakes; 1 teaspoon freshly ground black pepper; 3 ½ pounds boneless pork shoulder

Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.

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.

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.

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.

1 anchovy fillet, or more to taste, mashed

1 tablespoon kosher salt, or more to taste

Pork Agrodolce

Ingredients

Directions

Nutrition