Roasted Pork Shoulder with Pomegranate Sauce
Roasted Pork Shoulder with Pomegranate Sauce might be just the main course you are searching for. One serving contains 458 calories, 43g of protein, and 16g of fat. This recipe serves 4. If you have pork shoulder roast, kosher salt and ground pepper, ground cinnamon, and a few other ingredients on hand, you can make it. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Preheat the oven to 325 degrees F (165 degrees C). Season the pork roast with garlic, kosher salt and pepper.
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.
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 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.