Pork Agrodolce

Made it exactly as the recipe and it came out wonderfully. Will definitely make it again.

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 and drizzled the sauce over the pork and polenta. This recipe was most excellent.

Really liked the flavor. Made it per recipe but served it over riced cauliflower. I made a double batch of the sauce and do recommend doing that. Also, watch your oven. At 2.5 hours mine cooked a bit longer than it should have. (And I did flip the pieces half way thru) Next time I'll check at 2 hrs. But it was still a nice dish and we'll make it again.

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 cooked through. That was also amazing!

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 so I put it in the slow cooker and poured the sauce over it and let it slow cook for about 5 hours

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!

Wow! So good! I've made this recipe part of my permanent rotation! Thanks Chef John!

The whole family loved this! So easy to make, and you don't have to wait to marrinade it. It does take about 3 hours in the oven though, but well worth the wait.

Amazing dish, the pork super tender and flavorful. It was a hit with my family and will definitely make again

easy to make lots of flavor

Phenomenal recipe. You have to watch the cook toward the end to make sure that you don't overcook the pork. I served mine over a roasted garlic cauliflower mash. Does not affect the flavor at all and is healthier.

excellent!!

didn't knock me out

First Chef John recipe that we just did not care for at all. The sauce was not flavorable at all.

Great recipe, the meal came out great! Could have used a little more sauce upon serving the meal. Everyone raved about the meal!

I rarely make anything exactly as the recipe states as I put my family's taste and my very limited budget first. Typically I skip the videos and move on to the ingredients, I don't know why I watched this particular video but, I'm so happy I did! Your comments regarding the agro..., Then dolce and substitutes, they were perfect and spot on.

Amazing flavour and oh so moist...

No changes made to the recipe. This was legitimately one of the tastiest pork dishes I have ever eaten or made.

If you're looking for something that tastes great, looks gourmet and requires minimal hands-on time - this is it. I didn't have anchovies so subbed a tablespoon of Worcestershire sauce instead. Super easy and everyone loved it. Another Chef John winner.

Incredible! I'm a huge fan of pork shoulder and we almost never don't have some smoked pulled pork in the freezer that was vacuum packed from my last cook. I usually buy the whole roast, brine it for 24-48 hours then smoke 1/2 today and vacuum pack the other half (this one was 8.5 lbs.) for a cook another day. So I thawed the 8.5 lb. roast to put on the smoker a couple of days ago and then while doing my cardio training (yes, no kidding) I watched CJ put this together and decided to give it a go with 3.5 of my8.5 lb. roast, the other 5 lbs. which I plan to put on the smoker tomorrow. After just finishing my meal, that whole plan may change overnight. This was so incredibly good that I may take that other 5 lbs., rinse and repeat. Aside from an extra clove of garlic :-), I didn't waver from the recipe at all with the exception of the aforementioned brined butt. I did add the smoked paprika to the sauce because, why not? I follow a lot of CJ's recipes and this is one that will remain in my quiver for a long time to come. Simply fabulous.

Suggest covering with aluminum foil to prevent it from drying out. I baked for 2.5 hours and it came out perfect. Served over creamy cheesy polenta, it was perfect.

I have made this several times and it is always amazing! Don’t add the anchovies but other than that follow the recipe exactly. On the menu again tomorrow!

Will be making this again. Quick and easy. Still need to plan in advance though because it needs to cook for about three hours. Served it over garlic mashed potatoes.

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.

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 how to thicken it yet, but I will.

Made it for dinner last night and my wife and I both enjoyed it. Definitely a unique taste considering the blend of seasonings and additives. Served it over Ricotta - Parmesan Mashed potatoes, which added to the cacophony of flavors, but am not sure was necessary. Perhaps rice or pasta would have been a better choice. Will definitely make it again.

Another great recipe from Chef John! Just the right amount of sweet, heat, and savory. Made it as written with one change. I did not add the anchovy (not a pantry staple for me), but added a splash of fish sauce instead. Will definitely make this again.

I couldn’t find a smaller pork shoulder so I used country pork ribs. They were amazing... with ribs, just reduce cooking time.

Easy and delicious. Husband always complains that pork is always dry. Not this time! Served it over noodles and he loved it. So did I. A keeper

Loved it! the pork was tasty and the sauce on mashed potatoes was soooo good! I enjoyed it so much I have sent the recipe to friends.