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45 MINS
2.5 HOURS
8
♬ original sound - Barbary & Oak
INGREDIENTS
1 bone-in pork shoulder roast
2 teaspoons minced garlic
kosher salt and ground black pepper
2 pomegranates with the seeds removed
120ml water
2 tablespoons balsamic vinegar
2 tablespoons turbinado sugar
¼ tsp ground cinnamon
1 grapefuit
3 cinnamon sticks
Fresh thyme
METHOD
1. Preheat the oven to 165°C.
2. Season the pork roast with garlic, kosher salt, and pepper. Place in a roasting pan. Bake the roast for 1 hour in the preheated oven.
3. Gradually incorporate the chicken broth in 2 or 3 portions, stirring continuously.
4. 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.
5. Press through a strainer to get as much juice as possible. You should have about 3/4 cup of juice.
6. Pour the juice from the pomegranate into a saucepan and bring to a boil. Simmer over medium heat until reduced by half.
7. Remove from the heat and mix in the balsamic vinegar, sugar, and cinnamon.
8. After the roast has been in the oven for 45 minutes, baste it with pomegranate sauce, using a brush to apply it to the top and sides. Continue to roast the pork, basting every 10 minutes, until the internal temperature has reached 80°C , about 30 minutes.
9. Remove from the oven, tent with foil, and allow to rest for 20 minutes before carving and serving.
TIP
Pair with roasted vegetables, mashed potatoes, or a fresh rocket salad.