• Preheat your oven to 325°F (160°C). Pat the pork shoulder roast dry with paper towels. Season generously with salt and pepper on all sides.

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• 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. Remove the pork from the pot and set aside.

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• 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.

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• 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.

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• 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.

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• 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.

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• Serve the shredded pork with the pomegranate sauce spooned over it. Garnish with pomegranate seeds, if desired. Serve over rice, mashed potatoes, or polenta.