Ingredients

• 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

Instructions

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 300°F. 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 : Can be made 4 days ahead. Keep refrigerated.
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: Can be made 4 days ahead. Keep chilled.
4. Spoon 1 tablespoonful pork conserva on each cracker. Spoon rounded teaspoonful agrodolce on top. Sprinkle with basil.