Roasted Pork Shoulder with Pomegranate Sauce

The aroma of roasting pork, mingled with the sweet-tart fragrance of pomegranate, is a surefire sign that fall has arrived in our Texas kitchen. This Roasted Pork Shoulder with Pomegranate Sauce is a recipe I’ve made countless times, each time met with eager anticipation from my family. I love that it’s largely hands-off, leaving me time to wrangle kiddos and homework. This recipe promises you a tender, flavorful pork roast with a vibrant sauce that elevates it from everyday to extraordinary. You’ll get a delicious, family-friendly meal that’s easier than you think!

Why This Recipe Works

As a busy mom, I need recipes that deliver big flavor without requiring hours of active cooking. This roasted pork shoulder hits all the right notes. It’s:

• Effortless: The oven does most of the work, freeing you up for other tasks.
• Flavorful: The pomegranate sauce adds a unique, sophisticated touch that even my kids love.
• Make-Ahead Friendly: The pork can be roasted ahead of time and reheated, making it perfect for busy weeknights or gatherings.

I’ve tested this recipe repeatedly, tweaking and perfecting it to ensure it’s foolproof and produces consistently delicious results. Trust me, this will become a new family favorite!

Ingredients

• 3-4 pound boneless pork shoulder roast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup pomegranate juice
• 1/4 cup pomegranate molasses
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon cornstarch (optional, for thickening sauce)
• 1/4 cup pomegranate seeds, for garnish (optional)

Ingredient Notes

Pork Shoulder: Look for a boneless pork shoulder roast, also called a Boston Butt. The fat marbling throughout the shoulder is key to its tenderness and flavor during the long roasting process.

Pomegranate Juice: Use 100% pure pomegranate juice for the best flavor. You can find it in most grocery stores, often near the other juices or in the refrigerated section.

Pomegranate Molasses: This adds a concentrated sweet-tart flavor to the sauce. It can be found in Middle Eastern or specialty food stores, or online. If you can’t find it, you can substitute with a mixture of balsamic vinegar and brown sugar (about 2 tablespoons balsamic vinegar and 1 tablespoon brown sugar).

Chicken Broth: Low-sodium chicken broth is preferred to control the saltiness of the sauce.

Step-by-Step Instructions

Step 1: Prepare the Pork. Preheat your oven to 325°F (160°C). Pat the pork shoulder roast dry with paper towels. This helps create a nice crust during roasting. Season generously with salt and pepper on all sides.

Step 2: Sear the Pork. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the pork shoulder on all sides until nicely browned, about 3-4 minutes per side. Searing adds depth of flavor to the final dish. Remove the pork from the pot and set aside.

Step 3: Sauté Aromatics. Add the chopped onion to the pot and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!

Step 4: Create the Sauce. Pour in the chicken broth, pomegranate juice, and pomegranate molasses. Stir in the brown sugar and apple cider vinegar. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. These browned bits add even more flavor to the sauce.

Step 5: Roast the Pork. Return the pork shoulder to the pot, nestling it in the sauce. Cover the pot tightly with a lid. Place the pot in the preheated oven and roast for 3-4 hours, or until the pork is very tender and easily shreds with a fork. After testing this several times, I learned that the longer it roasts, the more tender it becomes.

Step 6: Shred the Pork and Thicken the Sauce (Optional). Remove the pot from the oven and let the pork rest for 15-20 minutes before shredding it with two forks. If you prefer a thicker sauce, whisk the cornstarch with 2 tablespoons of cold water to form a slurry. Stir the slurry into the sauce in the pot and bring to a simmer over medium heat, stirring constantly until the sauce thickens slightly, about 1-2 minutes.

Step 7: Serve. Serve the shredded pork with the pomegranate sauce spooned over it. Garnish with pomegranate seeds, if desired. It is delicious served over rice, mashed potatoes, or polenta.

Storage & Meal Prep

Storage: Leftover roasted pork shoulder can be stored in an airtight container in the refrigerator for up to 3-4 days. The sauce can also be stored separately in an airtight container.

Reheating: To reheat, place the shredded pork and sauce in a saucepan over medium heat and cook until heated through, stirring occasionally. Alternatively, you can reheat it in the microwave.

Make-Ahead: The pork can be roasted a day or two ahead of time and stored in the refrigerator. Reheat it before serving. The sauce can also be made ahead of time and stored separately.

Substitutions & Variations

Gluten-Free: This recipe is naturally gluten-free.

Dairy-Free: This recipe is naturally dairy-free.

Spiced Pork Shoulder: Add 1 teaspoon of smoked paprika and 1/2 teaspoon of ground cumin to the dry rub for a smoky, Southwestern flavor.

Citrus-Infused: Add the zest and juice of one orange to the sauce for a brighter, citrusy flavor. I have not personally tested this but think it will work well.

Frequently Asked Questions

Can I use a different cut of pork?

While pork shoulder is the ideal cut for this recipe due to its fat content and ability to become incredibly tender during long roasting, you could potentially use a pork loin roast. However, pork loin is much leaner and may not be as flavorful or tender. If using pork loin, reduce the roasting time and be careful not to overcook it.

How do I know when the pork is done?

The pork is done when it is very tender and easily shreds with a fork. A meat thermometer inserted into the thickest part of the roast should register at least 190°F (88°C).

Can I make this in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Sear the pork as directed, then transfer it to a slow cooker. Add the onion, garlic, chicken broth, pomegranate juice, pomegranate molasses, brown sugar, and apple cider vinegar. Cook on low for 6-8 hours or on high for 3-4 hours, or until the pork is very tender.

Is this recipe kid-friendly?

Yes, my kids love this recipe! The pomegranate sauce adds a touch of sweetness that appeals to their palates. You can adjust the amount of pomegranate molasses to suit your family’s preferences. Serve it with a familiar side like mashed potatoes or rice.

Can I freeze the leftovers?

Yes, leftover shredded pork and sauce can be frozen in an airtight container for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

What can I do if the sauce is too tart?

If the sauce is too tart for your liking, add a little more brown sugar to balance the flavors. You can also add a small pat of butter or a splash of honey.

Serving Suggestions

This Roasted Pork Shoulder with Pomegranate Sauce is incredibly versatile! Here are a few serving suggestions:

• Serve it over creamy mashed potatoes or polenta for a comforting meal.
• Serve it as a part of tacos or sliders, topped with your favorite toppings.
• Serve it alongside a simple green salad or roasted vegetables for a complete and balanced dinner.

For a beautiful presentation, garnish with fresh pomegranate seeds and a sprig of parsley or thyme.

This Roasted Pork Shoulder with Pomegranate Sauce is more than just a recipe; it’s a way to bring my family together around the table, sharing good food and creating lasting memories. I hope you’ll try this recipe and experience the same joy in your own home. Don’t hesitate to share your pictures and feedback in the comments below. And if you loved this, make sure you sign up for the FamiliesRecipes.com newsletter to get our best family recipes sent right to your inbox. I know you and yours will enjoy this family favorite!

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