Roasted Pork Shoulder with Pomegranate Sauce

Roasted Pork Shoulder with Pomegranate Sauce

The Magpie 16

"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."

Ingredients {{adjustedServings}} servings 490 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 490 kcal
  • 24%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 42 g
  • 84%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

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  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 19

  1. 19 Ratings


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.

Miss La-Ti-Da

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!


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.