Serves: 6
Total Calories: 40

1 pound pearl onion
3 pounds boneless pork shoulder, rolled and tied
2 tablespoons olive oil
salt and freshly ground black pepper
1/4 cup white wine vinegar
1 pound seedless green grape, stemmed (about 3 cups)

1 Bring a large pot of water to a boil. Add the onions and cook for 30 seconds. Drain and cool under cold running water.

2 With a sharp paring knife, shave off the tip of the root ends. Do not slice off the ends too deeply or the onions will fall apart during cooking. Remove the skins.

3 In a Dutch oven just large enough to hold the meat or another deep, heavy pot with a tight-fitting lid, heat the oil over medium-high heat. Pat the pork dry with paper towels. Place the pork in the pot and brown well on all sides, about 20 minutes. Tip the pot and spoon off the fat. Sprinkle the pork with salt and pepper.

4 Add the vinegar and bring it to a simmer, scraping up the browned bits at the bottom of the pot with a wooden spoon. Add the onions and 1 cup water. Reduce the heat to low and simmer 1 hour.

5 Add the grapes. Cook 30 minutes more or until the meat is very tender when pierced with a fork. Transfer the meat to a cutting board. Cover with foil to keep warm and let sit 15 minutes.

6 Slice the pork and arrange it on a warm serving platter. Spoon on the grape and onion sauce and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 40
Calories from Fat: 40

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