- 1 teaspoon olive oil
- 2 tablespoons tomato paste
- 1/3 cup aged balsamic vinegar
- 1/4 cup distilled white vinegar
- 3 tablespoons honey
- 1 anchovy fillet, or more to taste, mashed
- 1/4 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 1/2 pounds boneless pork shoulder
- Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.
- 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.
- 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.
- 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.
06/08/2019
recipepes.com
pork agrodolce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
