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My review
Pork Agrodolce
70k
Chef John
"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."
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Ingredients
2 h 45 m servings 199Original recipe yields 12 servings (3 1/2 pounds boneless pork shoulder)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Chef's Notes:
- It's hard to skim rendered fat while it's still in the baking dish, so I usually remove the meat, and pour the sauce into a measuring cup or small saucepan. That way, we have much less surface area, and it'll be way easier to spoon off the top. Or you can make this ahead of time, chill overnight, and remove the hardened fat.
- To make the agrodolce even more like barbecue sauce, add a little touch of smokiness, such as smoked paprika.
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Reviews
Read all reviews 1618 Ratings
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Most helpful positive review
2/18/2019
Made it exactly as the recipe and it came out wonderfully. Will definitely make it again.
Most helpful critical review
1/3/2020
This was fine but I would have enjoyed using the sauce as a BBQ sauce and using the pork shoulder in another recipe (such as Irish Pork Stew), a lot more than this recipe. Personal taste.
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2/18/2019
Made it exactly as the recipe and it came out wonderfully. Will definitely make it again.
2/24/2019
Delicious. Easy to make and the smell in the house while the pork cooks was so mouthwatering. The smokiness was intoxicating, the sweet salty tastes were well flushed. I served it on polenta an...
2/19/2019
Yummy! I made it just as he directed, loved it! The next day I chopped up the leftovers, added some frozen corn, and put sweet cornbread batter on top and baked it until the cornbread was cook...
3/22/2019
I cooked pork tenderloin in the slow cooker and prepared the sauce separately. It came out very nicely. The sauce was fantastic. Nice work, Chef John!
2/3/2020
Incredible. Don't give it a second thought just make it. My only modification was to use apple cider vinegar. I think I will double the braising sauce and reserve half for left overs. Not sure ...
1/15/2020
Wow! So good! I've made this recipe part of my permanent rotation! Thanks Chef John!
1/3/2020
This was fine but I would have enjoyed using the sauce as a BBQ sauce and using the pork shoulder in another recipe (such as Irish Pork Stew), a lot more than this recipe. Personal taste.
12/28/2019
This was extremely tasty. I didn't have honey so I used molasses and I didn't have balsamic vinegar so I used white wine vinegar and it turned out very nice. I didn't want to cook it in the oven...
11/28/2019
First Chef John recipe that we just did not care for at all. The sauce was not flavorable at all.