Roasted Pork Shoulder with Pomegranate Sauce Recipe
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Roasted Pork Shoulder with Pomegranate Sauce

By: The Magpie  
"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."

Rating: This weblink has been rated 8 times with an average star rating of 4.4 Read Reviews (8)

Rate/Review | 317 people have saved this

 

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Original Recipe Yield 4 servings
 

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
  • 1/2 cup water
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons turbinado sugar
  • 1/4 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 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.
  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 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 490 | Total Fat: 25.9g | Cholesterol: 136mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2007 by sherri 
I was working nights for the Christmas holiday and thought I would try this one. I changed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 18, 2008 by Miss La-Ti-Da Supporting Member (Click to learn more about Supporting Membership)
I made this for a backyard party and everyone loved it. I usually make my own changes, but... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2008 by RINGONIAN 
The first time I made this, it was a hit at the corporate potluck. Last time, I got good... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2008 by Jen J 
Easy, looks great, but for my roast the flavor of the pomegranate did not really sink in very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2007 by Felicia 
A real family pleaser. My daughter is pretty picky and doesn't eat too much meat. I actually... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2009 by stacy32670 
This was pretty good. I think it was the way I cooked it that left it lacking. I cooked it in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2008 by The Magpie 
Felicia, thank you so much for the terrific photo! You do nice work, lady ;D and it makes the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2008 by casey 
Well, my pork came out quite tender, but the flavor was odd. Maybe it's because I can't use... MORE

 
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