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Pork Agrodolce
Pork Agrodolce
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Prep Time:
15 minutes
Cook Time:
150 minutes
Total Time:
165 minutes
Try Chef John's Italian-inspired BBQ pork shoulder braised in a tangy sweet tomato, honey, and herb sauce with a touch of anchovy.
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
Instructions:
  • Preheat the oven to 325°F (160°C) and generously coat a baking dish with olive oil.
  • Combine tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper in a large bowl and whisk into a delicious agrodolce sauce.
  • Cut the pork shoulder into 3-inch pieces, toss in the bowl of agrodolce, ensuring each piece is well coated. Transfer the pork and sauce to the prepared baking dish.
  • Roast in a preheated oven, turning halfway, until pork is melt-in-your-mouth tender, for 2 1/2 to 3 hours. If pork seems dry, just add a splash of water. Remove any excess fat to your liking.

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