Updated Nov 27, 2017Chatelaine
bone-in pork shoulder roast, trimmed of excess fat
large garlic cloves, minced
low-sodium chicken broth
small portobello mushrooms, thinly sliced
finely chopped parsley
- PREHEAT oven to 325F. Sprinkle roast with salt. Season with fresh pepper.
- HEAT a large ovenproof pot over medium- high. Add oil, then meat. Turn meat until brown on all sides, about 5 to 7 min. Transfer roast to a plate. Reduce heat to medium. Add shallots to pan and cook until soft, 2 min. Stir in garlic, then pomegranate juice, broth and vinegar. Return meat and any juices to pot. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Boil, then cover. Transfer to oven. Bake, turning roast halfway through, until meat falls off the bone, about 2 1/2 hours. Transfer meat to a cutting board. Using 2 forks, shred pork.
- STIR jelly into braising liquid. Boil until reduced by half, 8 to 10 min. Reserve 1/2 cup sauce and set aside. Add shredded pork and stir until coated. Keep warm.
- MELT butter in a large frying pan over medium. Add mushrooms and cook until soft and starting to brown around edges, 5 to 6 min. Stir in parsley. Spoon pulled pork and mushroom mixture over Smoky Cheddar Waffles. Drizzle with reserved sauce.
NutritionCalories 477, Protein 35 g, Carbohydrates 43 g, Fat 19 g, Sodium 614 mg.
If you can’t find redcurrant jelly, use blackcurrant or apple jelly.