- 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
- 1/2 cup water
- 2 tablespoons balsamic vinegar
- 2 tablespoons turbinado sugar
- 1/4 teaspoon ground cinnamon
- 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.
04/16/2018
recipepes.com
Roasted Pork Shoulder with Pomegranate Sauce, recipe
PT15M
PT1H
5
455 calories
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