Slow-Braised Pork With Black Grapes And Balsamic Recipe

Name: Slow-Braised Pork With Black Grapes And Balsamic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 325u00b0F. 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.
2
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.
3
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.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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), and more.

Yes, Slow-Braised Pork With Black Grapes And Balsamic falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Braised Pork With Black Grapes And Balsamic

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