Roasted Pork Shoulder with Pomegranate Sauce
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.
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.
- Carbohydrate 29.6685687554936 g
- Cholesterol 289.16575 mg
- Fat 50.3066 g
- Fiber 5.7556874961853 g
- Protein 84.889343250158 g
- Saturated Fat 17.827127125 g
- Serving Size 1 1 serving (527g)
- Sodium 347.455850008421 mg
- Sugar 23.9128812593083 g
- Trans Fat 6.27592412500001 g
- Calories 923 calories
Step-by-step
- 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.
- 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.
Most home cooks treat fruit sauces as an afterthought, relying on overly sweet bottled preserves that obscure the savory depth of roasted meats. When working with whole pomegranates, mechanical extraction through a fine-mesh strainer yields a raw, bright juice containing natural tannins and malic acid that commercial syrups entirely lack. Historically, tart fruit juices served as primary acidulants in Mediterranean and Middle Eastern hearth cooking long before citrus became ubiquitous. Simmering those extracted seeds until they break down creates an intensely concentrated liquid that cuts directly through the rich intramuscular fat of a bone-in shoulder roast.
The Chemistry of Reduction
Reducing pomegranate juice by half concentrates its natural sugars and acids, transforming a watery liquid into a robust glaze that adheres to the meat during frequent basting. When the internal temperature of the pork reaches 180 degrees Fahrenheit, collagen within the connective tissue thoroughly converts into gelatin, yielding a tender texture that withstands the assertive punch of balsamic vinegar and cinnamon. Adjusting this proportion for larger cuts requires maintaining the ratio of juice to sugar so the glaze caramelizes properly rather than burning.Resting and Slicing
Allowing the roast to rest undisturbed for twenty minutes permits internal juices to redistribute evenly throughout the muscle fibers before carving. Slicing too early causes moisture loss, leaving the meat dry and separating the crust from the surface. Sharp carving knives minimize tearing across the grain.
