Name: Pork Agrodolce
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Olive oil - 1 teaspoon; Tomato paste - 2 tablespoons; Aged balsamic vinegar - ⅓ cup; Distilled white vinegar - ¼ cup; Honey - 3 tablespoons; Anchovy fillet, or more to taste, mashed - 1; Finely chopped green onions - ¼ cup; Garlic, minced - 2 cloves; Minced fresh rosemary - 1 tablespoon; Kosher salt, or more to taste - 1 tablespoon; Red pepper flakes - 1 teaspoon; Freshly ground black pepper - 1 teaspoon; Boneless pork shoulder - 3 ½ pounds

Ingredients for - Pork Agrodolce

1. Olive oil 1 teaspoon

2. Tomato paste 2 tablespoons

3. Aged balsamic vinegar ⅓ cup

4. Distilled white vinegar ¼ cup

5. Honey 3 tablespoons

6. Anchovy fillet, or more to taste, mashed 1

7. Finely chopped green onions ¼ cup

8. Garlic, minced 2 cloves

9. Minced fresh rosemary 1 tablespoon

10. Kosher salt, or more to taste 1 tablespoon

11. Red pepper flakes 1 teaspoon

12. Freshly ground black pepper 1 teaspoon

13. Boneless pork shoulder 3 ½ pounds

How to cook deliciously - Pork Agrodolce

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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. Chef John