November 04, 2009

Pomegranate Pulled Pork


Ingredients:
3 lb boneless pork shoulder roast or tenderloin (trim off excess fat)
3/4 cup pomegranate arils
1/4 cup chili sauce
1/4 cup balsamic vinegar
1/4 cup pomegranate molasses
1 1/2 teaspoons mesquite liquid smoke
1 1/2 teaspoons ground ginger
1 1/2 teaspoons Mexican hot chili powder
1 1/2 teaspoons smoked paprika
1 1/2 teaspoon ground chipotle
1 teaspoon freshly ground black pepper
1 teaspoon ground mustard
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
juice and zest of one lemon
2 onions, chopped
4 cloves garlic


for the spice rub:
2 teaspoons ground ginger
2 teaspoons chipolte
2 teaspoons black pepper
2 teaspoons smoked paprika

Directions:
Mix the spice rub ingredients together. Rub them on the pork. Sear the pork on each side in a hot, dry, nonstick skillet. Add it and all remaining ingredients to a 4 quart slow cooker. Cook for 8 hours on low. When done, meat should shred easily with a fork. Remove roast from slow cooker. Shred with a fork and set aside. Mash any solid bits of the sauce with a potato masher. Return the pork to slow cooker and toss to evenly coat in sauce. Serve on rolls.

Note: If a slow cooker is not available, place the pork in a dutch oven and bake, covered for 4 1/2 hours at 375.


My thoughts:
This is a really decadent tasting pulled pork. The pomegranate arils (the seeds) just melt into the meat making it amazingly flavorful and tender. For even more pomegranate flavor, I used pomegranate molasses. You can buy it bottled at some grocery stores but Middle Eastern or Greek markets always carry it. It is actually made by boiling pomegranate juice down to a thick, syrupy liquid so it is possible to make it at home if need be. Anyway, I love pomegranate very much and realized that I had virtually no pomegranate recipes on the blog. That just needed correcting. I've made a lot of pulled pork but this one is just amazing: juicy and smoky and fruity and spicy. Admittedly, the ingredient list is long but it requires virtually no work or effort on your part and the results are so fabulous that it is foolish not to make it.

8 comments:

  1. This looks exceptionally good. Fortunately there's a Greek deli near me that sells pomegranate molasses, whew! Thanks a million for sharing the recipe.

    ReplyDelete
  2. I never would have thought to put the two together but it makes perfect sense... and really anything involving pulled pork HAS to be good right?

    ReplyDelete
  3. Um yes, like that looks I'll make that....super yum. One of the best things I've looked at all day!! I happen to have pomegranate molasses too. I bought it off a bartender in NYC....here in MN, I have no idea where I will find it!! -Chris Ann

    ReplyDelete
  4. Wow, this looks SO GOOD! I can't wait for a day at home to try it out! Sunday, Sunday, Sunday! Thank you for the recipe~

    ReplyDelete
  5. what a great combination. i need to try this.

    ReplyDelete
  6. This sounds like a wonderful twist on classic Southern pulled pork- I always like having that little surprise ingredient that takes it to the next level.

    ReplyDelete
  7. You go, girl! This sounds WONDERFUL. Making pomegranate molasses is really easy if you have lots of pomegranates, but also very good made with store-bought bottled pomegranate juice. Here's all you need to do:

    4 cups strained pomegranate juice
    3 lemons (strain the juice)
    2/3 cup sugar
    Heat together in a heavy saucepan, stirring over low heat until sugar dissolves. Simmer uncovered until reduced to about 1-1/2 cups, maybe even a little less. Mine is usually ready in 2 hours but check for "light syrup" texture after an hour and a half.

    That's it. Cool, pour into a sterilized jar, and refrigerate. It keeps almost forever (I think! I use it on everything once I have a jar!).

    ReplyDelete
  8. This sounds fantastic. I just bought two tenderloins, and I think one has Pomegranate Pulled Pork written all over. Thanks for this!

    ReplyDelete

Thank you for visiting Coconut & Lime! I read and appreciate each one of your comments.

If you have a specific question or want to discuss something unrelated to this post please e-mail me directly.

All recipes, photographs and text are for private, nonprofit use only and may not be reproduced without permission.