Ingredients
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3½ lbs (1.6 kg) bone-in Pork
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2 tbsp (30 ml) Bacon
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2 tsp (8 g) Garlic Powder
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2 tsp (4 g) ground Sage
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1 tsp (5 g) Salt
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1 lb 6 oz (624 g) black or red Grapes
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1 cup (140 g) diced Onion
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3 sprigs fresh Rosemary
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10 sprigs fresh Thyme
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2 tbsp (30 ml) Balsamic vinegar
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1 tsp (2 g) Arrowroot Powder
Directions
Roasting the pork on top of the black grapes creates the base for a sauce that tastes incredibly rich but only has a few ingredients. The grape sauce gives a similar depth of flavor to a red wine sauce, without having to use (and cook off) alcohol.
Steps
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1
Done
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Pat the pork shoulder dry. Mix together the bacon fat, garlic, sage and salt in a small bowl. Rub the pork shoulder on both sides with the fat and seasoning mixture. Heat a Dutch oven over medium heat. Sear the pork shoulder until it browns, about 3–5 minutes per side. Set the pork shoulder aside on a plate for now. |
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2
Done
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Preheat the oven to 325°F (163°C). Add a splash of water to the Dutch oven to scrape up the fond, then place the grapes, onion, rosemary and thyme in the bottom. Place the seared pork shoulder on top and cover it with a lid. Roast the pork until the internal temperature reaches 135°F (57°C), about 45 minutes. Once cooked, let the pork shoulder rest while you make the sauce and transfer the Dutch over to the stovetop. |
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3
Done
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Remove the herb sprigs from the Dutch oven and add the balsamic vinegar. Use an immersion blender to puree the fruit into a sauce. Cook over medium heat so that the sauce simmers and thickens, about 10–15 minutes. Mix the arrowroot powder with a little water until smooth. Remove the fruit sauce from the heat and stir through the arrowroot mixture. To serve, slice the pork shoulder thinly. Pile up your plates with pork, drizzle with roasted grape sauce and enjoy! |
