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Categories:
pork shoulder extra-virgin olive oil shallots black grapes sugar balsamic vinegar low-salt sage thyme rosemary sprigs
Viewed: 47 - Published at: 9 years agoIngredients
- 1 3 1/4-pound boneless pork shoulder (Boston butt), trimmed, cut into 3 equal pieces
- 4 tablespoons extra-virgin olive oil, divided
- 8 large shallots, halved, cut into 1/4-inch-thick slices (about 3 cups)
- 3 cups seedless black grapes (about 1 pound)
- 2 tablespoons sugar
- 1/2 cup balsamic vinegar
- 2 cups low-salt chicken broth
- 2 large fresh sage sprigs
- 4 large fresh thyme sprigs
- 2 large fresh rosemary sprigs
Method
- Preheat oven to 325°F. Sprinkle pork with salt and pepper. Heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add pork to pot and cook until browned on all sides, about 13 minutes total. Transfer pork to plate; discard fat in pot.
- Heat remaining 2 tablespoons oil in same pot over medium heat. Add shallots and grapes; saute until shallots are golden, stirring occasionally, about 3 minutes. Add sugar; saute 30 seconds. Add vinegar; bring mixture to boil and cook until slightly reduced, about 3 minutes. Add broth, all herb sprigs, and pork with juices from plate. Bring to boil. Cover pot and transfer to oven. Braise pork 1 hour. Using tongs, turn pork over and continue braising until meat is very tender, about 45 minutes longer. Using slotted spoon, transfer pork to platter; tent with foil.
- Remove herb sprigs from pot and skim fat from surface of cooking liquid. Boil cooking liquid over high heat until thickened, about 7 minutes. Season sauce with salt and pepper. Pour over pork and serve.
