Pork Agrodolce
Agrodolce, a generic Italian term for any type of sweet and sour condiment, really shines when used for braising chunks of succulent pork shoulder. This soul-warming comfort food is amazing served on rice, pasta, polenta, or, as seen here, a big pile of ricotta mashed potatoes. I'm not sure if Italians barbecue like we do here in the States, but the sauce very much reminded me of something we'd brush on a rack of ribs while sipping a cold beer.
olive oil
1
teaspoon
tomato paste
2
tablespoons
aged balsamic vinegar
⅓
cup
distilled white vinegar
¼
cup
honey
3
tablespoons
anchovy fillet, or more to taste, mashed
1
finely chopped green onions
¼
cup
garlic, minced
2
cloves
minced fresh rosemary
1
tablespoon
kosher salt, or more to taste
1
tablespoon
red pepper flakes
1
teaspoon
freshly ground black pepper
1
teaspoon
boneless pork shoulder
3 ½
pounds
 Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.
  Whisk tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper together in a large bowl to make the agrodolce.
  Cut pork shoulder into roughly 3-inch pieces. Add to the bowl of agrodolce and mix by hand until coated. Transfer pork and sauce to the prepared baking dish.
  Bake in the preheated oven, flipping pieces over halfway through, until pork is very tender, 2 1/2 to 3 hours. Add a splash of water if pork appears too dry. Skim off fat as desired.
