Roasted Pork Shoulder with Pomegranate Sauce
This is my very own creation and I hope you enjoy it as much as we do.
The Hubby and I can't wait to try it again 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.
For the Sauce:
2 large pomegranates, about 1# each
2 Tbsp balsamic vinegar
2 tsp turbinado sugar
1/4 tsp ground cinnamon
The Pork:
3 Lb pork shoulder, bone-in
2 tsp minced garlic
kosher salt and fresh-ground pepper to taste
Preheat over to 325 degrees. Season the pork shoulder by rubbing it first
all over with the garlic; then season with salt and pepper on all sides.
Put it in a roasting pan and pop it in the oven.
Meanwhile, make the sauce. Prepare the fruit initially by rolling it
gently over a countertop; this loosens the precious, sweet seeds from the
tough membranes inside. Peel away the ariels and tough outer skin of the
pomegranates by first chopping a bit off of the blossom end of the fruit
and scoring the skin. Soak them in a bowl of cool water for about 10
minutes. When you prepare to release the seeds, break the fruit open in
the water; the membrane and unwanted ariels will float to the top, leaving
the seeds on the bottom of the water and your kitchen not dyed pink.
Once you have skimmed the top of the water and removed all traces of
membrane, strain out the seeds and put them in a heavy-bottomed 3-qt stock
pot with 1/2 cup water. Bring the seeds and water to a boil on the stove
over medium-high heat, then reduce heat to medium and simmer for 30
minutes, stirring occasionally. You want the seeds to break down and
release their juice and meat.
Strain out the seed membranes and tough little inside seeds, reserving the
liquid and meat. Press firmly through the strainer to get all possible
juice and meat out of the fruit. You should have about 3/4 cup of
pomegranate "grenadine."
Put this "grenadine" in a 1-qt saucepot and reduce by half. On the heat,
add the balsamic vinegar, the sugar and cinnamon and mix to combine. Take
it off the heat.
By this time, the first hour of your pork shoulder's roasting should be
done. Using a paintbrush or other sauce swab, "paint" the meat in the
pan, covering all but the bottom of the meat. Continue to roast and baste
for the remaining (approximately) 1-1/2 hours of the meat's cooking time.
When the interior temperature of the meat reaches 160 - 180 degrees,
remove the meat from the oven and allow it to rest for 20 minutes before
slicing.
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