Ingredients

• 1 (3 pound) bone-in pork shoulder roast
• 2 teaspoons minced garlic
• Kosher salt and ground black pepper to taste
• 2 pomegranates with the seeds removed
• ½ cup water
• 2 tablespoons balsamic vinegar
• 2 tablespoons turbinado sugar
• ¼ teaspoon ground cinnamon

Directions

STEP 1

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.

STEP 2

Bake the roast for 1 hour 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.

STEP 3

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.

STEP 4

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 180 degrees F (80 degrees C), about 30 minutes. Remove from the oven, tent with foil, and allow to rest for 20 minutes before carving and serving.