Name: Pork Agrodolce
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 12
Ingredients: 1 teaspoon olive oil; 2 tablespoons tomato paste; 0.33333334326744 cup aged balsamic vinegar; 0.25 cup distilled white vinegar; 3 tablespoons honey; 1 anchovy fillet, or more to taste, mashed; 0.25 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; 3.5 pounds boneless pork shoulder

Cook Time: 150 minutes

Agrodolce is a versatile Italian term that refers to any type of sweet and sour condiment. While it's used in many dishes, it truly comes alive when paired with braised chunks of tender pork shoulder. This particular pork agrodolce recipe is a comforting and hearty dish, perfect for those chilly days when you're craving something warm and soul-soothing. Interestingly, though, the flavors also evoke a sense of summer grilling, reminding me of the smoky sauces brushed onto ribs while enjoying a cold beer. The addition of a little smoked paprika would have added that touch of smokiness next time something to consider when adapting this recipe to the summer barbecue!

Once the pork is tender and ready, youll need to decide whether to skim the fat. If you prefer a leaner dish, heres a simple tip: remove the meat, pour the sauce into a small saucepan, and skim the fat from the top. You can also chill the sauce overnight, allowing the fat to harden for easy removal. This agrodolce is delicious served over rice, pasta, or polenta, and it pairs wonderfully with mashed ricotta potatoes, which I highly recommend! No matter how you serve it, this dish will surely impress. Lets dive into the recipe!

Ingredients

1 teaspoon olive oil
2 tablespoons tomato paste
cup aged balsamic vinegar
cup distilled white vinegar
3 tablespoons honey
1 anchovy fillet (or more, mashed, to taste)
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 pounds boneless pork shoulder

Directions

Step 1: Preheat your oven to 325F (160C). Lightly brush a baking dish with olive oil to prevent the pork from sticking.

Step 2: In a large bowl, whisk together the tomato paste, balsamic vinegar, distilled white vinegar, honey, mashed anchovy, green onions, garlic, rosemary, kosher salt, red pepper flakes, and black pepper. This will create the sweet and tangy agrodolce sauce.

Step 3: Cut the boneless pork shoulder into 3-inch chunks. Add the pork to the agrodolce sauce and toss it by hand until each piece is thoroughly coated.

Step 4: Transfer the pork and the sauce into the prepared baking dish, ensuring the meat is well distributed. Cover the dish with foil or a lid, and bake in the preheated oven for about 2 to 3 hours, flipping the pork pieces halfway through the cooking time. The pork should become very tender.

Step 5: Check the pork towards the end of the cooking time. If the sauce seems too dry, add a splash of water. Optionally, skim off the rendered fat, either immediately or after refrigerating overnight.