Have you ever wondered what Italian barbecue would be like? The answer might lie in "agrodolce," a generic term for any sweet and sour condiment commonly found in all types of Italian dishes. Chef John includes tomato paste, honey, rosemary, and anchovy in his interpretation of agrodolce. What better way to use it than to braise chunks of pork shoulder? All you'll do is mix the sauce and toss in the pork; the oven does most of the work to give you the ultimate sweet, sour, succulent pork. Get Chef John's recipe for Pork Agrodolce.