Ingredients

  • Spice Paste
  • 3 tablespoons paprika Sweet
  • 2 teaspoons Paprika hot
  • 1 teaspoon ground coriander
  • ½ teaspoon ground fenugreek
  • ½ teaspoon ground cumin
  • ½ teaspoon salt coarse
  • 6 lbs. pork shoulder
  • 6 large garlic cloves sliced
  • ½ cup beef stock
  • Pomegranate Sauce
  • 3 ½ cups pomegranate juice
  • 2 garlic cloves
  • ⅛ teaspoon red pepper flakes
  • 2 tablespoons cilantro chopped
  • ¼ cup pomegranates seeds
  • Garnsh
  • 1 cup cilantro chopped

Directions

1. Paste Combine all spices. Add just enough cold water to get a medium-thick paste.
2. Remove the skin from the roast and trim off all but a thin layer of fat. Make deep slits all over the pork. Add garlic slivers to the spice mixture and stir to coat. Insert the coated garlic slivers as deep as possible into the slits in the roast. Spread remaining mixture all over the meat. Cover and refrigerate for at least 12 hours.
3. Preheat oven to 400*F, 200*C, GM 6
4. Place roast on a rack in a roasting pan. Add the stock and roast for 30 minutes. Reduce the oven temperature to 325*F/165*C/GM 3 and roast for another 3 1/2 hours, basting with the pan drippings. Test the roast by pricking it with a skewer. When it is cooked, the skewer should slide in easily and the juices should run clear.
5. Remove the roast from the oven and let it stand for 15 minutes before carving. Carve the meat and arrange on a serving platter. Spoon the Pomegranate sauce over the meat and sprinkle with cilantro.
6. Serve with Red beans and "My Favorite Pilaf" rice.

Notes
Serving Ideas:Original serves 8.


Categories
Pork, main course
Keywords
Pork, main course
MacGourmet downloadGeorgian Spicy Pork Roast w/ Pomegranate Sauce. To import, drag image to your MacGourmet recipe box.