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  • All Year
  • 6-7 Hours
  • Serves 4-6

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Butter Olive Oil

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Pomegranate Balsamic Vinegar

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Rosemary Sea Salt

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Pulled Pork with Pomegranate Glaze

Pulled Pork with Dry Rub, Pomegranate Glaze and Sun-dried Tomato Pesto. Recipe courtesy of Chef Alyssa Dion.

Ingredients

  • ¾ C paprika
  • ⅓ C SOOC Rosemary Sea Salt
  • 2 T mustard powder
  • 2 T black ground pepper
  • 1 T Dijon mustard
  • ¼ C SOOC Pomegranate Balsamic Vinegar
  • ½ C granulated sugar
  • ¼ C honey
  • 2 t ground coriander
  • ¼ C sun-dried tomato
  • ¼ C toasted almonds
  • ¼ C grated Manchego cheese (or other sharp cheese)
  • ¼ C garlic
  • 1 C SOOC Butter Olive Oil
  • 3 lb boneless pork shoulder roast or tenderloin (trim off excess fat)

Directions

  • 1. Season the pork roast/tenderloin liberally, all around with paprika, Rosemary Sea Salt, mustard powder & ground black pepper. Rub them on the pork. Sear the pork on each side in a hot, dry, nonstick skillet. Add it & all remaining ingredients to a 4-quart slow cooker. Cook for 8 hours on low; when done, meat should shred easily with a fork. Remove roast from slow cooker, shred & plate on rolls.
  • 2. For Pomegranate Glaze: Place dijon mustard, pomegranate balsamic, granulated sugar, honey, & ground coriander in a pan & simmer on low until reduced by half. Let cool down fully before using. Drizzle over the roasted pulled pork.
  • 3. For Sun-dried Tomato Pesto: Place sun-dried tomatoes, toasted almonds, cheese, garlic, & butter olive oil in a food processor. Slowly add the olive oil, salt to taste & serve over pulled pork. Enjoy!
  • 4. Tips – If a slow cooker is not available, place the pork in a Dutch Oven & bake (covered) for 4½ hours at 375°F. Also, for added flavor, try using the Sun-dried Tomato Pesto as a spread on your rolls!

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Pulled Pork with Pomegranate Glaze

  • All Year
  • 6-7 Hours
  • Serves 4-6

Pulled Pork with Dry Rub, Pomegranate Glaze and Sun-dried Tomato Pesto. Recipe courtesy of Chef Alyssa Dion.

Ingredients

  • ¾ C paprika
  • ⅓ C SOOC Rosemary Sea Salt
  • 2 T mustard powder
  • 2 T black ground pepper
  • 1 T Dijon mustard
  • ¼ C SOOC Pomegranate Balsamic Vinegar
  • ½ C granulated sugar
  • ¼ C honey
  • 2 t ground coriander
  • ¼ C sun-dried tomato
  • ¼ C toasted almonds
  • ¼ C grated Manchego cheese (or other sharp cheese)
  • ¼ C garlic
  • 1 C SOOC Butter Olive Oil
  • 3 lb boneless pork shoulder roast or tenderloin (trim off excess fat)

Directions

  • 1. Season the pork roast/tenderloin liberally, all around with paprika, Rosemary Sea Salt, mustard powder & ground black pepper. Rub them on the pork. Sear the pork on each side in a hot, dry, nonstick skillet. Add it & all remaining ingredients to a 4-quart slow cooker. Cook for 8 hours on low; when done, meat should shred easily with a fork. Remove roast from slow cooker, shred & plate on rolls.
  • 2. For Pomegranate Glaze: Place dijon mustard, pomegranate balsamic, granulated sugar, honey, & ground coriander in a pan & simmer on low until reduced by half. Let cool down fully before using. Drizzle over the roasted pulled pork.
  • 3. For Sun-dried Tomato Pesto: Place sun-dried tomatoes, toasted almonds, cheese, garlic, & butter olive oil in a food processor. Slowly add the olive oil, salt to taste & serve over pulled pork. Enjoy!
  • 4. Tips – If a slow cooker is not available, place the pork in a Dutch Oven & bake (covered) for 4½ hours at 375°F. Also, for added flavor, try using the Sun-dried Tomato Pesto as a spread on your rolls!