Name: Slow-Braised Pork with Black Grapes and Balsamic
Yield: Makes 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

The grapes and vinegar cook down into a sweet, complex sauce. What to drink: A deep, concentrated red. Try: Rosenblum Cellars 2003 Zinfandel, Richard Sauret Vineyards, Paso Robles ($20).

Recipe notes

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Recipe notes

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