Roasted Pork Shoulder with Pomegranate Sauce

Name: Roasted Pork Shoulder with Pomegranate Sauce
Prep time: 20 min
Cook time: 75 min
Total time: 115 min
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; 0.5 cup water; 2 tablespoons balsamic vinegar; 2 tablespoons turbinado sugar; 0.25 teaspoon ground cinnamon

4.3

(23)

22 Reviews

4 Photos

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.

Recipe by The Magpie

Updated on November 16, 2022

close up on a platter of roasted pork loin with pomegranate glaze

4

Prep Time:

20 mins

Cook Time:

1 hrs 15 mins

Additional Time:

20 mins

Total Time:

1 hrs 55 mins

Servings:

4

Jump to Nutrition Facts

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

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 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.
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 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.

Editor's Note:

This recipe appeared in Allrecipes Magazine and was modified to use prepared pomegranate juice. Please note differences in ingredient amounts and total time when following the magazine version of this recipe.

Nutrition Facts (per serving)

490	Calories
26g	Fat
21g	Carbs
42g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 490
% Daily Value *
Total Fat 26g	33%
Saturated Fat 9g	47%
Cholesterol 136mg	45%
Sodium 200mg	9%
Total Carbohydrate 21g	8%
Dietary Fiber 1g	2%
Total Sugars 20g
Protein 42g
Vitamin C 6mg	28%
Calcium 52mg	4%
Iron 2mg	12%
Potassium 761mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.