4 large portions

• 3 1/2 pounds boneless pork shoulder, cut into 3-inch chunks
• 2 tablespoons tomato paste
• 1/3 cup balsamic vinegar
• 1/4 cup distilled white vinegar
• 3 tablespoons honey
• 1 or 2 anchovy fillets mashed
• 2 cloves minced garlic
• 1/4 cup green onions
• 1 tablespoon minced fresh rosemary
• 1 tablespoon kosher salt, plus more to taste
• 1 teaspoon red chili flakes
• 1 teaspoon freshly ground black pepper

1. Preheat oven at 325º F
2. Place the pork in a dutch oven
3. In a bowl combine tomato paste, balsamic vinegar, white vinegar, honey, anchovy fillets, garlic, green onions, rosemary, salt, red chili flakes and black pepper.
4. Pour mixture over the pork.
5. Roast for about 2 1/2 to 3 hours, or until very tender.