Pork Agrodolce

Name: Pork Agrodolce
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 1 whole Anchovy; 0.33 cup Balsamic Vinegar; 1 tsp Black Pepper; 3.5 lb Bone-In Pork Shoulder Butt Roast; 1 tbsp Fresh Rosemary; 2 whole Garlic; 0.25 cup Green Onion; 3 tbsp Honey; 1 tsp Olive Oil; 1 tsp Red Pepper Flakes; 1 tbsp Salt; 2 tbsp Tomato Paste; 0.25 cup White Vinegar

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Low-Carb Gluten-Free Comfort-Food

Pork Agrodolce braises pork shoulder until tender in a vibrant sweet-and-sour sauce built from tomato paste, balsamic and white vinegars, honey, and a whisper of anchovy for depth. Rosemary, garlic, scallion, and red pepper flakes add herbaceous warmth and gentle heat. It’s rich, tangy, and balanced—ideal for a cozy dinner or a crowd-pleasing weekend meal.

Prep15 mins
Cook2 hrs 30 mins
Serves12
DifficultyEasy

1

Heat the oven to 325 degrees F (160 degrees C). Lightly coat a baking dish with olive oil.
2

In a large bowl, whisk together the tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper to make the agrodolce.
3

Cut the pork shoulder into pieces about 3 inches wide. Add them to the bowl with the agrodolce and mix by hand until coated. Move the pork and sauce to the oiled baking dish.
4

Bake in the preheated oven, turning the pieces over halfway through, until the pork is very tender, 2 1/2 to 3 hours. If the pork looks too dry, add a splash of water. Skim off fat as desired.