Ingredients and Weight:
- 6-pound boneless pork shoulder (Boston butt)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup pomegranate juice
- 1/2 cup red wine vinegar
- 1/4 cup brown sugar
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
Preparation Time:
30 minutes
Cooking Time:
3 hours
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Remove the pork from the refrigerator and bring it to room temperature for 30 minutes.
- Pat the pork dry with paper towels.
- Rub the pork with olive oil, salt, and pepper.
- In a small bowl, whisk together the pomegranate juice, red wine vinegar, brown sugar, honey, cumin, coriander, cinnamon, and allspice.
- Pour the sauce over the pork and rub it into the meat.
- Place the pork in a roasting pan and roast for 3 hours, or until the internal temperature reaches 145°F (63°C).
- Let the pork rest for 15 minutes before slicing and serving.
Nutritional Information:
Per serving (1/8 of the pork):
- Calories: 350
- Fat: 15 grams
- Protein: 30 grams
- Carbohydrates: 20 grams
Dish Characteristics:
- Tender and juicy pork
- Sweet and tangy pomegranate sauce
- Aromatic spices
- Perfect for a special occasion
User Comments:
- "This was the best roasted pork shoulder I've ever had. The meat was so tender and the sauce was incredible."
- "The pomegranate sauce gave the pork a unique and delicious flavor."
- "I love the combination of sweet and savory in this dish. It's a perfect balance."
- "This is a great recipe for a crowd. It's easy to prepare and always a hit."
- "I highly recommend this recipe. It's one of my favorites!"
Special Precautions and Tips:
- If you don't have pomegranate juice, you can use cranberry juice or orange juice as a substitute.
- If you want a thicker sauce, you can simmer it for 15-20 minutes before pouring it over the pork.
- Be careful not to overcook the pork, as it will become dry and tough.
