1 Tablespoon olive oil 1 teaspoon salt 1-14oz. can diced tomatoes 2 Tablespoons balsamic vinegar 4 garlic cloves, minced 2 teaspoons gf soy sauce 1 teaspoon honey 1/4 teaspoon red pepper flakes 1-1/2lb pork butt or pork shoulder, trimmed of fat and cut into 1" pieces 1 onion, chopped 1 cup beef broth or water 1-14 oz. can diced tomatoes
In a medium bowl, mix together tomatoes, balsamic vinegar, garlic, soy sauce, honey and red pepper flakes. Pour half of marinade into a separate small bowl. Add pork to the medium bowl of marinade and toss to coat. Marinate for 30 minutes. Heat a large heavy pot or dutch oven over medium-high heat and add oil. Drain the pork from marinade; discarding the marinade and add pork to skillet. Brown and add onions; season with salt. Cook until onions are soft. Add remaining marinade to pot along with broth or water, and remaining diced tomatoes. Bring to a boil, then reduce heat and simmer for 2 hours. Season to taste with salt and pepper and serve as is or over rice or pasta.