Skip to content

Slow-Braised Black Grape Pork

Olive Oil and Balsamic Condimento Recipe

Share Pin It

Prep Information

Prep Time

15 minutes

Cook Time

70 minutes


4-6 people


  • 3-1/4 lb. pork shoulder (Boston Butt), boneless and trimmed into 3 equal pieces
  • 4 thyme sprigs
  • 2 rosemary sprigs
  • 2 sage sprigs
  • 4 tablespoons Organic Tuscan Herb Olive Oil, divided
  • 8 shallots, halved and cut into 1/4 inch slices
  • 3 cups black grapes, seedless
  • 2 tablespoons sugar
  • 1/2 cup Lemon White Balsamic Condimento
  • 2 cups chicken broth
  • Sea salt and pepper to taste


  • Season sauce with salt and pepper. Pour over pork and serve.
  • Remove herb sprigs from pot and skim fat from surface of cooking liquid. Boil cooking liquid over high heat until thickened, about 7 minutes.
  • Using slotted spoon, transfer pork to platter. Tent with foil.
  • Heat 2 tablespoons oil in heavy large oven-proof 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.
  • Using tongs, turn pork over and continue braising until meat is very tender, about 45 minutes longer.
  • Bring to boil. Cover pot and transfer to oven. Braise pork 1 hour.
  • Add broth, all herb sprigs, and pork with juices from plate.
  • Add vinegar; bring mixture to boil and cook until slightly reduced, about 3 minutes.
  • Add sugar; saute 30 seconds.
  • Heat remaining 2 tablespoons oil in same pot over medium heat. Add shallots and grapes and saute until shallots are golden, stirring occasionally, about 3 minutes.
  • Preheat oven to 325 degrees. Sprinkle pork with salt and pepper.
Back To Top