Print: Pork Agrodolce

Agrodolce, a generic Italian term for any type of sweet and sour condiment, really shines when used for braising chunks of succulent pork shoulder. This soul-warming comfort food is amazing served on rice, pasta, polenta, or, as seen here, a big pile of ricotta mashed potatoes. I'm not sure if Italians barbecue like we do here in the States, but the sauce very much reminded me of something we'd brush on a rack of ribs while sipping a cold beer.

Prep

19 min

Cook

53 min

Servings

Difficulty

Medium

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

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/pork-agrodolce