Ingredient Spotlight. Our Black Cherry Dark Balsamic Vinegar is deep and fruit-forward, and it does double duty here — sweetening the brine and cutting the richness in the sauce. Our Baklouti Green Chili Fused Olive Oil brings a clean, verdant heat that builds slowly, so the pork lands warm rather than harsh.
Make the brine: dissolve the salt, then the brown sugar, into 1 cup Black Cherry balsamic and the cold water. Rinse the pork, seal it in a zip-top bag with the brine, and refrigerate 12–24 hours (set the bag in a pan in case it leaks).
Remove the pork, pat it dry, and let it come to room temperature while the oven heats to 225°F.
Roast 5–7 hours (about 1.5–2 hours per pound), until the internal temperature reaches 170°F. Turn off the oven, wrap the pork tightly in foil, and rest 1 hour.
Meanwhile, reduce the Baklouti oil, ¼ cup Black Cherry balsamic, the mustard, and the reserved pan juices in a saucepan until lightly syrupy.
Pull the pork apart with two forks, pour the warm sauce over, and toss. Finish with a raw drizzle of Baklouti oil for a last note of green heat.
Chef's Notes
Rest the wrapped pork the full hour — it reabsorbs its juices and pulls into silkier strands.
Reduce the sauce only until it coats a spoon; it thickens more as it cools.
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