The Wall Street Journal recently did an article on foods that can help boost your immune system. A quick glance at the pictures of food that accompanied the print article showed oranges, squash and nuts, but then I read the list of highlighted foods and came across, "pork shoulder." Pork shoulder was included for its high level of zinc, a nutrient considered key in strengthening your immunity.
My entire family loves pork shoulder in our favorite Slow Cooker Carolina Pork BBQ recipe and for some yummy pork tacos. But thinking of pork shoulder as a "power food" is a new twist on an old favorite...and one that deserves a new recipe.
I took the idea of pork shoulder as a power food and then combined it with pomegranate juice and carrots, two other key foods in staying healthy and came up with this recipe. It is delicious, and just the thing for a chilly December dinner. It is special enough for company, and yet easy enough for a lazy day supper. Enjoy!
Pomegranate Braised Pork Shoulder
3 pound pork shoulder, bone in , cut into three pieces
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 tablespoon olive oil
3 onions, sliced
1/2 pound baby carrots, cut in half
3 ribs of celery, roughly chopped
6 cloves of garlic, roughly chopped
1/4 cup flour
1 small can tomato paste
1 cup 100% pomegranate juice
1 quart beef or chicken broth
2 teaspoons dried thyme
salt and pepper to taste
In a large bowl, mix the pork shoulder, 3 tablespoons flour, 1 teaspoon salt and 1/2 teaspoon fresh ground pepper, being sure to coat the pork well.
Heat a large dutch oven or stock pot (that can go in the oven) over high heat. Once the pot is hot, add the olive oil and the pork, searing on each side for about 3-4 minutes. Remove the pork and set on a plate. Reduce heat on pot to medium.
Preheat oven to 325 degrees.
Add the onion, carrot, celery and garlic to the pot. Cook for 4-5 minutes or until the onion becomes a bit translucent. Add the flour and tomato paste and stir for a minute or until it is well incorporated (mixture will be stiff). Stirring constantly, add the pomegranate juice and broth until the mixture is fully combined. Lastly add the thyme and return the pork to the pot.
Push the pork into the pot to make sure it is at least 3/4 covered with liquid. Place the pot or dutch oven in your oven for 3 hours.
Salt and pepper to taste. Serve over Cauliflower Mash or mashed potatoes.