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Ingredients
- 3-1/2 pounds boneless pork shoulder cut into 3-inch chunks
- 2 tablespoons tomato paste
- 1/3 cup balsamic vinegar
- 1/4 cup distilled white vinegar
- 3 tablespoons honey
- 1 or 2 anchovy fillets mashed
- 2 cloves minced garlic
- 1/4 cup green onions
- 1 tablespoon minced fresh rosemary
- 1 tablespoon kosher salt plus more to taste
- 1 teaspoon red chili flakes
- 1 teaspoon black pepper
Ingredients
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Instructions
- Mix ingredients in a large bowl. Chop pork into large chunks and thoroughly toss with braising liquid. Place in high sided baking baking dish. Arrange in one layer and bake in pre-heated 325F oven for 2-1/2 to 3 hours, until fork-tender but not falling apart. Optionally strain some or all of the fat from the braising liquid, and serve as a sauce.
Recipe Notes
Adapted from https://www.youtube.com/watch?v=m1UgkRx6mWU. Pairs well with with Ricotta mashed potatoes.