Pork Agrodolce

Ingredients

• 1 teaspoon olive oil
• 2 tablespoons tomato paste
• 0.33 cups aged balsamic vinegar
• 0.25 cups distilled white vinegar
• 3 tablespoons honey
• 1 anchovy fillet , or more to taste, mashed
• 0.25 cups 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

1. 1

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

2. 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. 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. 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.