For an even deeper flavor, consider searing the pork shoulder on all sides in a hot skillet before placing it in the roasting pan. If you don't have turbinado sugar, brown sugar can be used as a substitute. The pomegranate sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before using. Serve the roasted pork shoulder with roasted vegetables, creamy polenta, or your favorite side dishes.
Roasted Pork Shoulder with Pomegranate Sauce
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PREP TIME20 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 55 mins
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SERVING4 People
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VIEWS75
Transform a humble pork shoulder into a vibrant centerpiece with this recipe. The tart, jewel-toned pomegranate sauce, infused with balsamic and cinnamon, creates a stunning glaze that perfectly complements the rich, savory pork.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol136 mg
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Fiber1 g
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Protein42 g
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Saturated Fat9 g
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Sodium200 mg
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Sugar20 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 325 degrees F (165 degrees C). Season the pork roast generously with minced garlic, kosher salt, and freshly ground black pepper. Place in a roasting pan. (5 minutes)
02
StepBake the roast in the preheated oven for 1 hour. While the roast is baking, prepare the pomegranate reduction. In a large saucepan, combine the pomegranate seeds and water. Bring to a boil over medium-high heat, 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 the mixture through a fine-mesh strainer to extract as much juice as possible. You should have approximately 3/4 cup of juice. (1 hour 30 minutes)
03
StepPour the strained pomegranate juice into a clean saucepan and bring to a boil. Simmer over medium heat until the juice has reduced by half, concentrating the flavors. Remove from the heat and whisk in the balsamic vinegar, turbinado sugar, and ground cinnamon until well combined. (15 minutes)
04
StepAfter the roast has been in the oven for 45 minutes, begin basting it with the pomegranate sauce, using a pastry brush to apply a generous layer 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. Use a meat thermometer to ensure accuracy. (1 hour 15 minutes)
05
StepRemove the roasted pork shoulder from the oven, tent loosely with aluminum foil, and allow it to rest for 20 minutes before carving and serving. This resting period allows the juices to redistribute, resulting in a more tender and flavorful roast. (20 minutes)
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Sadye Stokes
Jun 7, 2025I was a little intimidated by the pomegranate, but it was surprisingly easy to make the sauce. The pork was so tender and flavorful!
Lizzie Feest
Apr 11, 2025The resting time is crucial! Don't skip it. My pork was incredibly juicy.
Moshe Morar
Mar 6, 2025The balsamic vinegar really balances the sweetness of the pomegranate. So good!
Oswald Green
Dec 31, 2024I added a splash of red wine to the sauce for extra depth. Delicious!
Lenora Friesen
Oct 20, 2024Next time, I'm going to try this on the grill. I think the smoky flavor would be amazing.
Lilly Greenholt
Oct 17, 2024I used pomegranate molasses instead of fresh pomegranates and it worked great!
Matilda Satterfield
Oct 1, 2024This is definitely going into my regular rotation. Thanks for sharing!
Hilario Herman
Aug 12, 2024This recipe was a hit! My family loved the sweet and tangy pomegranate sauce.