Pork Agrodolce

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.

• Preparation Time: 15 mins
• Cooking Time: 2 hr 30 mins
• Total Time: 2 hr 45 mins
• Calories: 199 Calories

Ingredients

• 3 tablespoons honey
• 1 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 2 tablespoons tomato paste
• 1 teaspoon red pepper flakes
• 1 tablespoon minced fresh rosemary
• 1 tablespoon kosher salt, or more to taste
• 1 anchovy fillet, or more to taste, mashed
• 0.25 cup finely chopped green onions
• 3.5 pounds boneless pork shoulder
• 0.33333334326744 cup aged balsamic vinegar
• 0.25 cup distilled white vinegar

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.