Ingredients
12
12 servings
- •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 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.
Nutritional Facts
Per 12 servings
- Calories: 199
- Carbohydrate: 7g
- Fat: 13g
- Fiber: 0g
- Protein: 14g
- Sugar: 6g
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