Ingredients

• 1 3 1/4-pound boneless pork shoulder (Boston butt), trimmed, cut into 3 equal pieces
• 4 tablespoons extra-virgin olive oil, divided
• 8 large shallots, halved, cut into 1/4-inch-thick slices (about 3 cups)
• 3 cups seedless black grapes (about 1 pound)
• 2 tablespoons sugar
• 1/2 cup balsamic vinegar
• 2 cups low-salt chicken broth
• 2 large fresh sage sprigs
• 4 large fresh thyme sprigs
• 2 large fresh rosemary sprigs

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Instructions

1. Preheat oven to 325°F. Sprinkle pork with salt and pepper. Heat 2 tablespoons oil in heavy large ovenproof 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.
2. Heat remaining 2 tablespoons oil in same pot over medium heat. Add shallots and grapes; sauté until shallots are golden, stirring occasionally, about 3 minutes. Add sugar; sauté 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.
3. 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.