Pork Conserva with Green Tomato Agrodolce

A sophisticated appetizer featuring tender shredded pork conserva paired with a sweet-and-sour green tomato sauce. The rich pork is balanced by the bright, tangy agrodolce and served atop crispy flatbread crackers.

8 servings

18 hr 45 min

Published October 4, 2025

Ingredients

•10 ounces 1-inch cubes pork shoulder (Boston butt)
•2 ounces finely chopped salt pork (fatty parts only; about 1/4 cup)
•2 cloves garlic cloves, chopped
•½ cup dry white wine
•2 teaspoons vegetable oil plus additional (for brushing)
•½ cup chopped red onion
•3 tablespoons sugar
•2 cups chopped green tomatoes
•¼ cup distilled white vinegar
•¼ teaspoon dry mustard
•24 pieces flatbread crackers
•2 tablespoons Chopped fresh basil

Cooking Instructions

1.
Mix first 3 ingredients in 9 x 5 x 3-inch glass loaf pan. Cover with plastic and refrigerate overnight.
720 min
2.
Preheat oven to 300°F. Uncover pork mixture; mix in wine. Cover tightly with foil. Place in oven; cook until pork is very tender, about 2 1/2 hours. Cool to lukewarm. Uncover and mash with potato masher until finely shredded. Cover; refrigerate until cold. DO AHEAD : Can be made 4 days ahead. Keep refrigerated.
150 min
3.
Heat 2 teaspoons oil in heavy medium saucepan over medium heat. Add onion; cook until translucent, stirring often, about 6 minutes. Add sugar; cook until juices are thick, about 4 minutes. Add tomatoes, vinegar, and mustard. Sprinkle with salt, increase heat to high, and bring to boil; reduce heat to medium and cook until tomatoes are tender but not falling apart, stirring often, about 7 minutes. Strain tomatoes in sieve set over medium bowl. Return juices to saucepan and boil until reduced to scant 1/2 cup, about 4 minutes. Mix tomato mixture and reduced juices in same medium bowl. Cover and chill until cold, about 4 hours. DO AHEAD: Can be made 4 days ahead. Keep chilled.
240 min
4.
Spoon 1 tablespoonful pork conserva on each cracker. Spoon rounded teaspoonful agrodolce on top. Sprinkle with basil.
15 min

Ingredients

•10 ounces 1-inch cubes pork shoulder (Boston butt)

•2 ounces finely chopped salt pork (fatty parts only; about 1/4 cup)

•2 cloves garlic cloves, chopped

•½ cup dry white wine

•2 teaspoons vegetable oil plus additional (for brushing)

•½ cup chopped red onion

•3 tablespoons sugar

•2 cups chopped green tomatoes

•¼ cup distilled white vinegar

•¼ teaspoon dry mustard

•24 pieces flatbread crackers

•2 tablespoons Chopped fresh basil

Cooking Instructions

Mix first 3 ingredients in 9 x 5 x 3-inch glass loaf pan. Cover with plastic and refrigerate overnight.

720 min

Preheat oven to 300°F. Uncover pork mixture; mix in wine. Cover tightly with foil. Place in oven; cook until pork is very tender, about 2 1/2 hours. Cool to lukewarm. Uncover and mash with potato masher until finely shredded. Cover; refrigerate until cold. DO AHEAD : Can be made 4 days ahead. Keep refrigerated.

150 min

Heat 2 teaspoons oil in heavy medium saucepan over medium heat. Add onion; cook until translucent, stirring often, about 6 minutes. Add sugar; cook until juices are thick, about 4 minutes. Add tomatoes, vinegar, and mustard. Sprinkle with salt, increase heat to high, and bring to boil; reduce heat to medium and cook until tomatoes are tender but not falling apart, stirring often, about 7 minutes. Strain tomatoes in sieve set over medium bowl. Return juices to saucepan and boil until reduced to scant 1/2 cup, about 4 minutes. Mix tomato mixture and reduced juices in same medium bowl. Cover and chill until cold, about 4 hours. DO AHEAD: Can be made 4 days ahead. Keep chilled.

240 min

Spoon 1 tablespoonful pork conserva on each cracker. Spoon rounded teaspoonful agrodolce on top. Sprinkle with basil.

15 min