Name: Roasted Pork Shoulder with Pomegranate Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Bone-in pork shoulder roast - 1 (3 pound); Minced garlic - 2 teaspoons; Kosher salt and ground black pepper to taste - 2 teaspoons; Pomegranates with the seeds removed - 2; Water - ½ cup; Balsamic Vinegar - 2 tablespoons; Turbinado sugar - 2 tablespoons; Ground cinnamon - ¼ teaspoon

Ingredients for - Roasted Pork Shoulder with Pomegranate Sauce

1. Bone-in pork shoulder roast 1 (3 pound)

2. Minced garlic 2 teaspoons

3. Kosher salt and ground black pepper to taste 2 teaspoons

4. Pomegranates with the seeds removed 2

5. Water ½ cup

6. Balsamic Vinegar 2 tablespoons

7. Turbinado sugar 2 tablespoons

8. Ground cinnamon ¼ teaspoon

How to cook deliciously - Roasted Pork Shoulder with Pomegranate Sauce

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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.