Pomegranate pulled pork
I love free stuff and pomegranate juice (the 100% pomegranate juice not the ohh there is a couple of drops of pomegranate juice but the rest is just fillers and artificial crap “juice”). It was a natural reaction that when I arrived home to see a case of pomegranate juice on my front porch to start doing my happy dance. Unfortunately my neighbors do not know this and I understand why they gave me weird looks.
One of my favorite things to do with POM juice is just a simple drink consisting of squirt of simple syrup (optional), 3/4 pineapple juice, 1/4 pomegranate juice poured over top of the pineapple juice, and topped with mint leaves. The beautiful part is the pomegranate juice bleeds into the pineapple juice making for a cool presentation.
I did not want to blow my mini POM bottle army on a single drink and I started thinking of all the things that I could do with them. With spring slowly coming into full swing I instantly start thinking of BBQ sauce and the smoker going. However, the weather has not been fully cooperating so instead of making a POM BBQ sauce I chose to braise a pork shoulder in POM juice.
Pomegranate juice is tart and to offset that tartness I added a chipotle pepper and some brown sugar. The heat from the chipotle was not present in the final dish but definitely helped take some of the edge off. However, after I pulled the pork shoulder out I did add in a squirt of honey because the sauce was still a little to tart for my liking.
For this recipe you will need:
- 2.5 lb pork shoulder
- 1 onion finely diced
- 3 cloves of garlic finely diced
- Thumb size piece of ginger finely diced
- 8 ounces of POM
- 1/2 cup white wine
- 1/4 cup brown sugar
- 2 bay leaves
- 1 dried chipotle pepper ground or 1 chipotle in adobo
- Kosher salt and black pepper
- Canola oil (Click here to read the rest…)






