Roasted Pork Shoulder with Pomegranate Sauce

Roasted Pork Shoulder with Pomegranate Sauce

19 Reviews 2 Pics
The Magpie
Recipe 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.”

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Ingredients

Adjust Servings

Original recipe yields 4 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 (19)

Rate This Recipe
sherri
51

sherri

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
12

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!

RINGONIAN
9

RINGONIAN

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.

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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