Pork Agrodolce by Chef John

Agrodolce (Agra_DoleChe), 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. (Chef John)

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

Directions at allrecipes.com

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