• 2 tablespoons extra-virgin olive oil
• 2 pounds boneless pork shoulder, cut into 2-inch cubes, and salted 24 hours in advance
• 1 garlic clove, smashed
• 1 cup dry red wine (such as Aglianico del Vulture)
• 2 bay leaves
• 4 cups pork stock or water
• 1 bunch of red grapes, halved and seeded

Heat the olive oil in a large skillet over medium heat. When the oil begins to shimmer, add the pork, working in batches as needed, and cook, turning, until it is browned on all sides, 7 to 8 minutes. Remove the pork and set aside on a plate.

Reduce the heat to low. Add the garlic and cook until just golden, about 5 minutes. Add the wine, increase the heat to medium, and scrape up any browned bits from the bottom of the pan. When the alcohol aroma dissipates and the liquid has nearly evaporated, about 2 minutes, add the bay leaves.

Return the pork to the pan. Add enough stock so the mat is mostly submerged and season with salt. Cook, stirring occasionally, for 1 1/2 hour more, until the pork is fork-tender. Add the grapes at the 1 1/4 hour mark and continue cooking until they are tender. If the sauce becomes too dry, add a bit more stock (you may not need all the stock). Serve immediately.