SLOW-BRAISED PORK WITH BLACK GRAPES AND BALSAMIC

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Slow-Braised Pork with Black Grapes and Balsamic image

Categories     Fruit     Pork     Braise     Dinner     Vinegar     Fall     Grape     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 10

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

Steps:

  • 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; sauté until shallots are golden, stirring occasionally, about 3 minutes. Add sugar; sauté 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.

Arfin Raj
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I'm definitely going to make this recipe again. It's a keeper!


Rebekah J Liphart
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I served this dish over mashed potatoes and it was the perfect comfort food.


shahida hafiz
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The sauce in this recipe is amazing. I could drink it straight from the pot!


Donna Singh
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I'm not a big fan of grapes, but I really enjoyed them in this dish. They added a nice sweetness and texture.


Abebe Taye
t_abebe88@hotmail.fr

This recipe is a great way to use up leftover pork. I had some leftover pork shoulder from a previous meal and it worked perfectly in this dish.


Jonathan F
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I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a delicious and memorable dish.


Mdabutaher Taher
m_taher@yahoo.com

I made this dish exactly as the recipe states and it turned out perfectly. I highly recommend it!


Es SaMiuL FF
es90@yahoo.com

This recipe is a bit time-consuming, but it's worth the effort. The slow braising process results in incredibly tender pork.


Alamin D. Ahmad
alamin.d60@yahoo.com

I was a bit skeptical about the combination of grapes and balsamic vinegar, but I was pleasantly surprised. The flavors worked really well together.


Lee Stiles
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I've made this recipe several times now and it never disappoints. The pork is always fall-apart tender and the sauce is divine.


Henry Matrics
mhenry83@hotmail.com

This is my new favorite pork recipe. It's so easy to make and the results are always amazing.


Asif Khaliq
a-khaliq74@gmail.com

I made this dish for a dinner party and it was a huge success. Everyone loved the unique combination of flavors.


Jeremiah Kenneth
kenneth-jeremiah81@yahoo.com

This recipe was a hit with my family! The pork was so tender and flavorful, and the grapes and balsamic vinegar added a delicious sweetness and tang.