Ingredients
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4 lb pork shoulder (bone-in or boneless)
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1 cup pomegranate juice (100% juice, unsweetened)
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½ cup chicken broth
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¼ cup honey
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2 tablespoons olive oil
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2 garlic cloves, minced
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon dried oregano
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1 teaspoon paprika
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1 small onion, chopped
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1 tablespoon balsamic vinegar
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2 tablespoons fresh pomegranate seeds (optional, for garnish)
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Chopped fresh parsley (optional garnish)
Instructions
Take your pork shoulder out of the fridge and let it sit at room temperature for 30 minutes. Pat it dry with paper towels. Combine salt, pepper, oregano, and paprika in a small bowl. Rub the seasoning mix all over the pork shoulder, pressing it into every surface.
In a large Dutch oven or heavy oven-safe pot, heat 1 tablespoon of olive oil over medium-high heat. Place the pork in the pot and sear it on all sides until golden brown. This locks in the flavor and adds a rich color to the final roast.
Remove the pork from the pot and set aside. Lower the heat and add the remaining olive oil. Toss in the chopped onion and minced garlic, cooking until fragrant and slightly softened—about 5 minutes.
Pour in the balsamic vinegar, scraping up the brown bits from the bottom of the pot. Add pomegranate juice, chicken broth, and honey. Stir well and bring to a simmer.
Place the seared pork shoulder back into the pot with the sauce. Spoon some of the sauce over the meat. Cover tightly with a lid or foil and transfer to a preheated oven at 325°F. Roast for about 3 to 3½ hours, or until the pork is very tender and can be pulled apart with a fork.
Every hour or so, baste the pork with the cooking juices. This keeps it moist and flavorful. Check that the liquid level stays consistent—add a splash of broth if needed.
Once the pork is fully cooked, remove it from the pot and place it on a platter. Cover loosely with foil and let it rest for 15 minutes. Meanwhile, return the sauce to the stovetop and simmer over medium heat to reduce and thicken—about 5–7 minutes.
Shred or slice the pork, arrange on a serving platter, and drizzle generously with the pomegranate sauce. Sprinkle fresh parsley and pomegranate seeds on top if desired.