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The world of fermentation.
Think of this as a pulled-pork version of Italian porchetta. Fresh rosemary and fennel seeds lend fragrance and flavor, and tangy-sweet balsamic vinegar helps balance the richness of the meat. Piled onto crusty rolls and topped with baby arugula, the pork makes delicious sandwiches. Or, spoon it on top of soft polenta.
pounds boneless pork butt OR shoulder, trimmed and cut into 1½-inch chunks
tablespoons balsamic vinegar
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