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Roasted Pork Shoulder with Pomegranate Sauce
Prep
20 mins
Cook
1 hr 15 mins
Servings
4
Difficulty
Hard
There's something magical about a golden roasted pork shoulder, and when you top it with a glossy pomegranate sauce, you've got a dish that feels restaurant worthy but comes together in under two hours. The beauty of this recipe is its simplicity, honestly. You season the meat, pop it in the oven, and while it roasts, you whip up the sauce with pomegranate seeds, balsamic vinegar, and a hint of cinnamon. Pomegranates are packed with antioxidants, so you're getting real nutrition alongside serious flavor. Best part? This isn't fussy cooking, and the pork shoulder is budget friendly without sacrificing one bit of elegance. Perfect for impressing guests or just treating yourself to something special on a weeknight.
Ella x
Ingredients
- 11 (3 pound) bone-in pork shoulder roast
- 22 teaspoons minced garlic, kosher salt and ground black pepper to taste
- 22 pomegranates with the seeds removed
- ½ cup water½ cup water
- 22 tablespoons balsamic vinegar
- 22 tablespoons turbinado sugar
- ¼ teaspoon ground cinnamon¼ teaspoon ground cinnamon
Detail level
Instructions
- 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.
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