In a large cast-iron or other ovenproof skillet, cook the pancetta over medium heat until browned. Remove to paper towels with a slotted spoon., Add Brussels sprouts to pan; cook and stir until lightly browned. Remove from the heat. Stir in the capers, oil, vinegar, lemon juice, salt and pepper., Bake, uncovered, at 350° until caramelized, stirring occasionally, 15-20 minutes. Add the raisins, pine nuts, lemon zest and pancetta; toss to coat.