Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 2.5 pounds of boneless pork shoulder and rub evenly with 2 tablespoons of Cajun seasoning.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat, then sear the seasoned pork shoulder for 4-5 minutes per side until deeply browned.

3. 3

   Remove the pork from the Dutch oven, add 1 large diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks, cooking for 6-8 minutes until softened, then stir in 4 minced garlic cloves for 1 minute until fragrant.

4. 4

   Deglaze the pot with 1 cup of 100% pomegranate juice, scraping up any browned bits, then return the pork to the Dutch oven, adding 3 cups of low-sodium chicken broth, 2 tablespoons of pomegranate molasses, 2 bay leaves, and 1 teaspoon of dried thyme.

5. 5

   Bring the liquid to a gentle simmer, cover the Dutch oven, and braise in a preheated oven at 300°F (150°C) for 3 hours, or until the pork is fork-tender.

6. 6

   Remove the pork from the pot, shred it using two forks, then skim any excess fat from the braising liquid and stir in 1 tablespoon of packed brown sugar and 1 tablespoon of apple cider vinegar, simmering until slightly thickened.

7. 7

   Return the shredded pork to the pot, toss to coat in the pomegranate sauce, and serve warm garnished with 1/4 cup of fresh chopped parsley and 1/4 cup of fresh pomegranate arils.