Roasted Pork Shoulder with Pomegranate Sauce Recipe

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.