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Recently while I was staying with friends, they made a dinner that used pomegranate seeds and pork ribs. I liked the idea for the dish and the combination of flavors, but the ingredient list for their recipe was not the best for those of us working on making healthier food choices.
I decided to recreate the dish with healthier ingredients — and it was a huge hit. This pulled pork recipe is not only tasty, but easy to make using a slow cooker. Plate it with a salad, baked sweet potato wedges, or sauerkraut, and an avocado and it makes for a great, simple summer dish. And the leftovers can be turned into all sorts of great meals!
Slow Cooker Pomegranate Pulled Pork
This pulled pork recipe is not only tasty, but easy to make using a slow cooker. Plate it with a salad, baked sweet potato wedges, or sauerkraut, and an avocado.
- 4 pounds pork butt or shoulder
- 1 cup of organic pomegranate juice
- 2 medium onions chopped
- 1 teaspoon pink Himalayan sea salt
- 1 teaspoon of fresh ground black pepper
- 1 tablespoon of duck fat or fat of choice
- 1/2 cup of red wine
- 5 garlic cloves
Heat a pan over medium high heat with fat of choice.
Cover meat in salt and pepper.
Once the pan is hot, add the meat. Brown it on all sides for about 5 minutes.
Remove the meat from the pan and put in slow cooker.
Add onions and garlic to pan, cooking over medium heat for about 5 minutes.
Add onions and garlic to slow cooker.
Add the pomegranate juice and red wine to the slow cooker.
Set the slow cooker to low or 10 hours.
After 9 hours, remove any strings on the pork and shred the meat in the slow cooker.
Keep the cover on for the remaining hour of cooking in order for the pork to absorb even more juices.
Serve and enjoy.