3-1/4 lb. pork shoulder (Boston Butt), boneless and trimmed into 3 equal pieces
4 Tbsp.Tuscan Herb Olive Oil, divided
8 shallots, halved and cut into 1/4 inch slices
3 cups black grapes, seedless
2 Tbsp. sugar
1/2 c. Sicilian Lemon White Balsamic Vinegar
2 c. chicken broth
2 sage sprigs
4 thyme sprigs
2 rosemary sprigs
Sea salt and pepper to taste
Preheat oven to 325 degrees. Sprinkle pork with salt and pepper. Heat 2 Tbsp. 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. Heat remaining 2 Tbsp. oil in same pot over medium heat. Add shallots and grapes and saute until shallots are golden, stirring occasionally, about 3 minutes. Add sugar; saute 30 seconds. Add vinegar; bring mixture to boil and cook until slightly reduced, about 3 minutes. Add broth, all herb sprigs, and pork with juices from plate. Bring to boil. Cover pot and transfer to oven. Braise pork 1 hour. Using tongs, turn pork over and continue braising until meat is very tender, about 45 minutes longer. Using slotted spoon, transfer pork to platter. Tent with foil. Remove herb sprigs from pot and skim fat from surface of cooking liquid. Boil cooking liquid over high heat until thickened, about 7 minutes. Season sauce with salt and pepper. Pour over pork and serve.
