Slow Cooker Heaven: Pomegranate Pork Roast

Andy Anderson !


Here’s an easy dish to prepare, and the pomegranate really makes this dish kick.

The pomegranate sauce is enhanced by the sugars and the honey and they produce a perfect compliment to the pork.

And, did I say that it was easy… just set it and forget it.

So, you ready… Let’s get into the kitchen.

☆☆☆☆☆ 0 votes
20 Min
6 Hr
Slow Cooker Crock Pot



2 c
pomegranate juice
1/2 c
fresh honey
1 large
lemon, the juice and the zest
2 clove
garlic, minced
1/4 c
brown sugar
2 lb
boneless pork roast
2 Tbsp
olive oil, extra virgin
salt, kosher variety, to taste
black pepper, freshly ground, to taste


2Gather your ingredients.
3Add the pomegranate juice to a small saucepan.
4Chef's Note: Simmer until reduced by half, about 15 to 20 minutes.
5Chef’s Note: The saucepan that I am using is called a “reduction pan.” The sides of a reduction pan slope outward, like an inverted pyramid, and this helps in evaporation.
6While the pomegranate juice is reducing, coat the pork roast with the olive oil.
7Generously sprinkle salt and pepper over the roast.
8Place the roast in a skillet over medium-high heat.
9Brown on all sides, about 2 minutes per side, and reserve.
10After the pomegranate juice has reduced, add the honey, lemon juice, zest, garlic, and brown sugar, to the saucepan.
11Stir to incorporate all the ingredients.
12Pour the pomegranate sauce into the slow cooker, and then add the pork roast.
13Cook on low for 4 to 6 hours (you can’t burn it), until it is fork tender.
15Remove roast from slow cooker and allow the roast to rest for 10 minutes.
16Slice into generous slices, drizzle with the sauce, and serve with your favorite sides. Enjoy.
17Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tag: Heirloom