Pork Braised in Champagne Vinegar

Ingredients

• 1 pound(s) red grapes
• 4 1/2-pound fresh picnic pork shoulder with skin
• 3 clove(s) garlic
• 2 large sage sprigs
• Salt and freshly ground pepper
• 0.25 cup(s) extra-virgin olive oil
• 2 cup(s) thinly sliced shallots
• + 9 more ingredients
• • 1 teaspoon(s) ground cumin
  • 1 teaspoon(s) ground coriander
  • 1 teaspoon(s) powdered mustard
  • 0.75 cup(s) Champagne vinegar
  • 2 cup(s) dry sparkling wine
  • 2 cup(s) chicken stock
  • 2 tablespoon(s) snipped chives
  • 2 tablespoon(s) chopped flat-leaf parsley
  • 2 tablespoon(s) unsalted butter

Preheat the oven to 300°. Using a sharp knife, score the pork skin in a crosshatch pattern. Make deep slits all over the pork and insert a slice of garlic into each slit. Season the pork with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil. Add the pork and cook over ...

View full recipe at Food & Wine