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Ingredients

• 1 3 1/2-pound  fresh picnic pork shoulder with skin
• 3   garlic cloves, thinly sliced
•   Salt and freshly ground pepper
• 1/4 cup  extra-virgin olive oil
• 2 cups  thinly sliced shallots
• 1 teaspoon  ground cumin
• 1 teaspoon  ground coriander
• 1 teaspoon  powdered mustard
• 3/4 cup  Champagne vinegar
• 2 cups  dry sparkling wine
• 2 cups  chicken stock
• 2   large sage sprigs
• 1 pound  red grapes, stemmed
• 2 tablespoons  unsalted butter
• 2 tablespoons  chopped flat-leaf parsley
• 2 tablespoons  snipped chives

Description

Champagne Vinegar, Made From Chardonnay And Pinot Noir Grapes, Gets Its Rich, Mellow Flavor From Being Aged In Oak Barrels, Like Wine. David Page Uses J. LeBlanc Champagne Vinegar (available From Lobels.com) To Braise This Luscious Bone-in Pork Shoulder T

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