Slow-Braised Pork with Black Grapes and Balsamic

Name: Slow-Braised Pork with Black Grapes and Balsamic
Yield: 4 to 6 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

By Maria Helm Sinskey

September 30, 2005

Recipe notes