Our family has used this cheese ball for twenty years. Our favorite. Most of the components are readily available, and it’s straightforward. If desired, roll it in nuts or parsley. Serve alongside a variety of crackers.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 30 mins |
| Total Time: | 2 hrs 45 mins |
| Servings: | 12 |
| Yield: | 3 1/2 pounds boneless pork shoulder |
Ingredients
- 1 teaspoon olive oil
- 2 tablespoons tomato paste
- ⅓ cup aged balsamic vinegar
- ¼ cup distilled white vinegar
- 3 tablespoons honey
- 1 anchovy fillet, or more to taste, mashed
- ¼ cup finely chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon minced fresh rosemary
- 1 tablespoon kosher salt, or more to taste
- 1 teaspoon red pepper flakes
- 1 teaspoon freshly ground black pepper
- 3 ½ pounds boneless pork shoulder
Instructions
- 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.
- It’s hard to skim rendered fat while it’s still in the baking dish, so I usually remove the meat, and pour the sauce into a measuring cup or small saucepan. That way, we have much less surface area, and it’ll be way easier to spoon off the top. Or you can make this ahead of time, chill overnight, and remove the hardened fat.
- To make the agrodolce even more like barbecue sauce, add a little touch of smokiness, such as smoked paprika.
Nutrition Facts
| Calories | 199 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 0 g |
| Protein | 14 g |
| Saturated Fat | 5 g |
| Sodium | 556 mg |
| Sugars | 6 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe blew me out of the water with ease and taste. Used a Boston Butt and cut meat away from the bone and followed the recipe. I’m no stranger to the kitchen it comes pretty natural for me but this is one recipe I would definitely use to impress guest because you don’t spend much time in the kitchen but taste like you did. We had enough to serve at least 6 people
Great alternative use for pork shoulder. Excellent flavor contrasts. Served over garlicky mashed potatoes to make use of all the velvety sauce.
This really is a delightful recipe. Rich and sweet; great for a cold winters night. Saying that I have cooked it on an indirect flame in a BBQ and that was great too. And the video commentary is a hoot as well.
This was delicious! Restaurant quality.
Absolutely delicious. I doubled the sauce and added some fish sauce because I didn’t have anchovies. As if it wasn’t good enough the first time, I made birria style tacos with the leftovers that were frankly bonkers. Definitely a keeper!
Everyone raved about this one. Pared with ricotta mashed potatoes, dynamite!
This is fabulous! I’ve never used anchovies before, but I rolled with it, and even used 2. Simply marvelous! I’ve made it with both pork shoulder roast and chicken. Don’t forget to make the ricotta mashed potatoes to go with it. Its my new go to dish.
What a wonderful treat.
Wonderful Italian Sweet & Sour pork! Loved this recipe over buttery mashed potatoes. Paired with a Riesling Kabinett from the Mosel. Such a nice meal – thank you! Will make extra sauce next time…
This is absolutely delicious. We made it with Chef John’s polenta, which went very well together.
Really, really liked this. Followed exact except used a squirt of anchovy paste vs chopping one up. Also used a high quality, aged balsamic. Cook time was nearly spot on at 2.5 hours. Would have liked to make CJ’s ricotta mashed potatoes but couldn’t find on this site so paired with Garlic, Herb, and Feta Cheese Mashed Potatoes – which was a very nice side dish!! I would make this again and very glad we tried!
It’s fine, perfectly edible, but the pork didn’t become tender enough in the allotted cooking time (with 3-inch chunks), and the agrodolce sauce was fine, also, but not married with the pork and not spectacular.
Fantastic recipe. I used 3 lbs of boneless pork shoulder, and based on a friend’s recommendation I added 3 Tbs. red wine and 3 chopped prunes. I also added 1 tsp. of paprika based on Chef John’s recommendation. I braised the pork in the agrodolce mixture in a covered Dutch oven for half the cooking time, then removed the lid for the rest of the cook time, stirring every 30 minutes. The result was incredible – fork tender pork chunks and the most delicious sauce. Perfect served on mashed potatoes.
I’ve made this several times. Turns out perfect every time. So easy to make and so flavorful. I usually 4xs the sauce and shred the pork and return to the sauce for extra flavor. We serve it over polenta with cheese. Definitely one of our family’s favorite meals.
Followed the directions exactly, except for substituting a squirt of anchovy paste for the mashed anchovy. Served over polenta. Scrumptious. And I did not skim the fat, since I love it and am unafraid of it.
I have made this many times, served with buttery cheesy polenta No need to change the recipe it is as good as it is. Great for cold days Reheats very well. Will make again and again.
Full of flavor!!!
This recipe is amazing! You need this in your life! Thanks, Chef John!
This is amazing! I 4x this recipe and made this
It was good, but personally there was too much vinegar for my tastes. The rest of my family seemed to like it, but not love it.
If you’re looking for something that tastes great, looks gourmet and requires minimal hands-on time – this is it. I didn’t have anchovies so subbed a tablespoon of Worcestershire sauce instead. Super easy and everyone loved it. Another Chef John winner.