Roasted Pork Shoulder with Pomegranate Sauce Recipe - Allrecipes.com
Roasted Pork Shoulder with Pomegranate Sauce Recipe

Roasted Pork Shoulder with Pomegranate Sauce

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"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 24, 2007

I was working nights for the Christmas holiday and thought I would try this one. I changed several things about the recipe. The pomagrantes here didn't look so (going out of season) good so I used juice. I also put every thing in the crock pot and cooked it on low for 10 hours. Oh my goodness was it good and tender and my picky family truely enjoyed it.

 
Most Helpful Critical Review
Jan 03, 2011

Okay, so I had a few problems with this. First off, I wasn't too happy with the pomegranate flavor. If you do what the recipe says and do the pomegranate sauce yourself, it is a lot of work for a little bit of flavor. Secondly, I'm not sure if i liked the choice of cut for the pork. Yes, it was VERY tender, but it for me personally, id prefer something boneless and with less fat. Would I make this in the future? yes, probably. But i would probably use boneless pork loin and use pomegranate juice instead.

 

19 Ratings

Aug 18, 2008

I made this for a backyard party and everyone loved it. I usually make my own changes, but this time I did it as written. What a great flavor for pork! Not one bite legt, even though I also cooked 15 New York steaks as well!

 
Jul 21, 2008

The first time I made this, it was a hit at the corporate potluck. Last time, I got good reviews at my family party. The sauce reminds me of a sweet and spicy (cinnamon) teriyake sauce.

 
Jan 03, 2011

Absolutely loved this dish! It was wonderful! Used POM pomegranate juice which makes things a lot less messy. Was a big hit!

 
Mar 02, 2009

This was pretty good. I think it was the way I cooked it that left it lacking. I cooked it in my crock pot and I used Pomegranate juice cocktail. I should have used straight Pomegranate juice, maybe it would have tasted better. I will try this again to see if I have more success.

 
Dec 08, 2011

Easy enough and love the flavor of the glaze. I added a little rosemary to the garlic and seasonings, and mixed it all with a little oil, then cut slits in the roast, packing them with the mixture. Substituted apple cider vinegar and honey in the glaze. Smelled great in the oven and tasted great too.

 
Oct 05, 2008

Easy, looks great, but for my roast the flavor of the pomegranate did not really sink in very far. Still tasty, but I whish more of the pomegranate taste got further in the roast.

 

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Nutrition

  • Calories
  • 490 kcal
  • 24%
  • Carbohydrates
  • 20.9 g
  • 7%
  • Cholesterol
  • 136 mg
  • 45%
  • Fat
  • 25.9 g
  • 40%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 42 g
  • 84%
  • Sodium
  • 200 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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