Stovetop Pork in Balsamic Vinegar

Buy or find
Boneless, skinless, pork shoulder, 1.2 kg, placed in a roasting net
Olive oil, 4 tbs
Black peppercorns, 1 tsp, coarsely ground
Sage leaves, fresh, 6-8
Garlic, 2 cloves, peeled and slightly squashed with a knife or spoon
Balsamic vinegar, 3/4 cup

Do
Choose a small pot that is not much bigger than the largest surface area of the pork. (I use a small cast iron dutch oven with a lid. You want the sauce to come quite a way up the side of the pork doing the cooking process.)

Pour the oil into the pot and heat well.

Add the pork to the pan and brown on all sides, including the ends.

Salt the browned pork well on all surfaces. Turn the pork in the pan to seal in the salt.

Sprinkle pepper over all the sides of the pork.

Add the sage and garlic and allow to simmer and sputter for a minute or two.

Add the balsamic vinegar.

Cover the pan with the lid and turn the heat down to its lowest heat setting.

Simmer for 4-6 hours.

Turn the pork every 30 minutes. Add a small amount of water if the sauce is starting to dry out.

The meat is ready when it comes away easily when you pull at it and when the sauce is glossy and reduced.

Remove the pork to a chopping board and remove the net.

Shred the pork with a fork or knife.

Serve with the sauce. ( I refrigerate the sauce to enable the fat to be removed. I then strain the sauce to remove solids and then reduce is slightly.

Make sure that the meat is tender before turning of the heat, you may need to cook it longer.

Try this served with buttermilk roast potatoes and the sauce.