Roasted Pork Shoulder with Pomegranate Sauce recipe
All Recipes Meat and Poultry Recipes Pork Pork Shoulder Recipes
Ingredients
- 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
Nutrition Info
- 489.8 caloriescarbohydrate: 20.9 gcholesterol: 135.7 mgfat: 25.9 gfiber: 0.6 gprotein: 42 gsaturatedFat: 9.3 gservingSize: -sodium: 200.2 mgsugar: 19.8 gtransFat: : -unsaturatedFat: : -
Directions Roasted Pork Shoulder with Pomegranate Sauce
Directions
-
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.
Bake the roast for 1hour 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.
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.
After the roast has been in the oven for 1 hour, start to baste it with the pomegranate sauce, using a brush to apply to the top and sides. Continue to roast the pork until the internal temperature has reached 180 degrees F (80 degrees C). Remove from the oven and allow to rest for 20 minutes before carving and serving.