14 Hour Roast Pork Shoulder with Pomegranates

Draw friends and family to the table with this festive one pot pork shoulder recipe.


  • One 5 1/2-pound pork shoulder roast, at room temperature
  • 1/2 cup pomegranate molasses
  • 1 1/2 tablespoons pure maple syrup
  • 4 garlic cloves, minced
  • 2 tsp ground cinnamon
  • 2 tsp ground cumin
  • 1 tbsp dried oregano
  • 1 tablespoon dijon mustard
  • 2 teaspoons chopped rosemary
  • 1 medium onion chopped
  • 2 tablespoons canola oil
  • 1 tablespoon of lemon juice
  • Kosher salt and freshly ground pepper


  1. Preheat a slow cooker on a low setting
  2. Remove the pork shoulder from the fridge and bring it to room temperature
  3. Add the garlic, cinnamon, cumin, oregano, lemon, molasses, maple syrup, garlic, mustard and rosemary to a blender, with salt and pepper and blend until smooth to make a glaze.
  4. Rub the pork with the oil, place in the slow cooker, surrounded by the sliced onion, and cover with the glaze recipe.
  5. Allow to cook on low for 10 – 12 hours until the pork is tender and breaking apart with a fork.
  6. Remove the pork (carefully so that it doesn’t break apart) and keeping the pork crackling in 1 piece.
  7. Drain the juices, keeping approx. 1 cup.
  8. Return the pork to the slow cooker with the juices, add the lemon juice
  9. Cook on low for another 2hrs
  10. Just before serving, add the layer of crackling under a hot grill, and toast until crispy

To serve:

Plate the pork carefully.
Place the pork crackling over the top.
Serve with a sprinkling of pomegranate seeds (fresh, or in a jam). 

Double Barrel Shiraz

Double Barrel Shiraz

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