Roasted Pork Shoulder with Pomegranate Sauce

Just created this tonight and it's definitely a keeper! The Hubby and I can't wait to try it again, next time on the grill; the smoky flavors imparted by cooking over the coals will complement the sauce nicely. It's a lovely way to serve an otherwise inexpensive piece of meat.


Recipes · Meat and Poultry · Pork · Pork Shoulder Recipes


Prep Time: 20 mins
Cook Time: 1 hrs 15 mins
Total Time: 1 hrs 55 mins
Additional Time: 20 mins
Servings: 4

Ingredients

Ingredients List

  • 1 (3 pound) bone-in pork shoulder roast

  • 2 teaspoons minced garlic

  • kosher salt and ground black pepper to taste

  • 2 pomegranates with the seeds removed

  • ½ cup water

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons turbinado sugar

  • ¼ teaspoon ground cinnamon


Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Season the pork roast with garlic, kosher salt, and pepper. Place in a roasting pan.

  2. Bake the roast for 1 hour in the preheated oven. While the roast is baking, combine the pomegranate seeds and water in a large saucepan. Bring to a boil, then reduce the heat to low and simmer for 20 to 30 minutes, until the pomegranate seeds have broken down and released their juices. Press through a strainer to get as much juice as possible. You should have about 3/4 cup of juice.

  3. Pour the juice from the pomegranate into a saucepan and bring to a boil. Simmer over medium heat until reduced by half. Remove from the heat and mix in the balsamic vinegar, sugar, and cinnamon.

  4. After the roast has been in the oven for 45 minutes, baste it with pomegranate sauce, using a brush to apply it to the top and sides. Continue to roast the pork, basting every 10 minutes, until the internal temperature has reached 180 degrees F (80 degrees C), about 30 minutes. Remove from the oven, tent with foil, and allow to rest for 20 minutes before carving and serving.

Editor's Note:

This recipe appeared in Allrecipes Magazine and was modified to use prepared pomegranate juice. Please note differences in ingredient amounts and total time when following the magazine version of this recipe.


Nutrition Facts (per serving)

Nutrition Facts
490 Calories
26g Fat
21g Carbs
42g Protein


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