Passion for Pork

Chef Omar’s Braised Pork Shoulder with Pomegranate Molasses Sauce

Sharman - Monday, November 2, 2015

Chef David OmarYou may have noticed that pomegranates have started to make a more prominent appearance in grocery stores, that’s because the season is typically October to February. The unique fruit flavour was featured by Chef Dave Omar who featured a braised pork shoulder with pomegranate molasses sauce at Zinc Restaurant during Alberta Pork’s June is Pork Month promotion.

For this recipe you don’t have to worry about the challenge of de-seeding a pomegranate, because Chef Omar makes things easier by sharing his recipe for pomegranate molasses which uses the juice and not the seeds. (If you aren’t up for that, pop by the Italian Centre for some pre-made molasses).


Braised Pork Shoulder with Pomegranate Molasses Sauce
Chef David OmarRecipe courtesy of Chef Dave Omar, ZINC Restaurant

3 lb piece Alberta pork should (trimmed of silver skin and excess fat) and cut into 2 pieces
½ Tbsp toasted fennel seeds
3-4 medium carrots, peeled and sliced
1 large onion (1 lb), peeled and sliced
3 cloves garlic
2 bay leaves
1 cup white wine
2 cups water
1 tsp paprika
1 tsp oregano
¼ tsp black pepper
½ tsp kosher sale
¼ cup cold pressed canola oil
4 cups beef stock
2 Tbsp pomegranate molasses*

Rub pork (delete Alberta) with spices and canola oil and allow to rest in fridge for one hour. Heat a large sauté pan and sear all sides of the meat. Place into a deep oven-proof dish. Add carrots, onions, wine and water. Cover with parchment paper and foil. Braise at 300 F for 3 hours, or until pieces are fork tender. Carefully remove pork (delete Alberta) pieces to a parchment lined baking sheet to cool.

Remove bay leaves and puré the braising liquid. Add stock and pomegranate molasses. Cook for 25 minutes on medium heat.

Serve with roasted baby potatoes and a good hearty bread to make sure you get all that beautiful sauce.

Serves 6

*Pomegranate molasses is available at the Italian Centre Shops, or make your own using Dave Omar’s recipe.

Pomegranate Molasses (makes 3 cups)

7 cups pomegranate juice
1 cup white sugar
1 cup packed Demerara sugar
½ cup lemon juice

Place all ingredients into a heavy pot and bring to a boil to dissolve the sugars. Reduce heat to medium