Pork Conserva With Green Tomato Agrodolce

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

1. Mix first 3 ingredients in 9 x 5 x 3-inch glass loaf pan. Cover with plastic and refrigerate overnight.
2. Preheat oven to 300u0b0F. 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 :
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:
4. Spoon 1 tablespoonful pork conserva on each cracker. Spoon rounded teaspoonful agrodolce on top. Sprinkle with basil.

pork shoulder, salt pork, garlic, white wine, vegetable oil, red onion, sugar, green tomatoes, white vinegar, dry mustard, crackers, fresh basil

Taken from www.epicurious.com/recipes/food/views/pork-conserva-with-green-tomato-agrodolce-360756 (may not work)