1. Place herbs, sugar, vinegar and all but 1 cup of the stock into the bottom of the slow cooker. Heat oil in a large wok or skillet. Brown pork on all sides over high heat. Remove the browned pork to the slow-cooker. Turn the heat down under the skillet so that it is medium-high. Use remaining oil to slightly brown onion and shallots. Deglaze the pan with 1 cup of the stock and pour the contents into the slow-cooker. Add grapes to the slow-cooker, cover and turn to high. Allow to cook 5 hours.
2. Remove the cooked pork to a plate and ladle out the grapes and onion
pieces into a bowl. Strain stock into a saucepan and reduce over high
heat until only about 2.5 cups remain (this could take as much as 1/2
hour). Meanwhile, use 2 forks to pull pork meat apart into shreds. Toss
the shredded pork with cooked grapes and stir through the reduced
sauce. Serve over risotto, polenta or grits.
