Sicilian Braised Pork Shoulder
Serving Size / Yield
- 1 lb. pearl onions
- 3 lbs. boneless pork shoulder, rolled and tied
- 2 Tbs. olive oil
- 1/4 C. white wine vinegar
- 1 lb. seedless grapes, stemmed
Bring a large pot of water to a boil. Add onions and cook for 30 seconds. Drain and cool under running water. With a shark knife, shave off the tip of the root ends. Do not slice off the ends too deeply. Remove the skins. In a large Dutch oven, heat oil over medium-high heat. Pat the pork dry with paper towels. Place the pork in the pot and brown well on all sides, about 20 minutes. Tip the pot and spoon off the fat. Sprinkle the pork with salt and pepper.
Add the vinegar and bring it to a simmer, scarping up the browned bits at the bottom of the pot. Add the onion and 1 C. water. Reduce heat to low and simmer for 1 hour. Add grapes. cook 30 more minutes. Transfer meat to a cutting board. cover with foil and let sit for 15 minutes. Slice the pork and arrange it on a warm serving platter. Spoon on the grape and onion sauce and serve.