Slow Cooked Pork with Pomegranate Glaze

Ingredients:

Serves 6-8

2.5kg skinned pork shoulder
500ml POM juice
100ml Water
85g fresh arils (keep 25g aside to scatter on pork when serving)
50g tomato ketchup
20g tomato puree
60g runny honey
20g balsamic vinegar
3 cloves garlic, peeled and finely sliced
1 medium red chilli, deseeded and chopped
Juice and zest of one lime
8g nam pla (fish sauce)
10g dark soy sauce
3g fennel seeds

Directions:

1.    Put the pork into a deep cast iron baking dish, add the POM juice and water.  Cover with foil and cook at 150°C for 2-3 hours or until the pork is tender and starting to fall apart.
2.    Remove from the oven.   Carefully transfer the pork to a plate and set aside and keept warm.  Reset oven to 180°C.
3.    Add all of the remaining ingredients to the dish, mix well and bring to a fast boil.  Reduce in volume by half.
4.    Put pork back into the dish and spoon over the POM reduction.  Place the dish (uncovered) back into the oven and cook for a further 30 mins – spooning over the POM reduction every 8-10 minutes.
5.    The meat will become sticky and rich.  Leave to rest for 10 minutes before serving.
6.    Serve as a joint or shred.  Spoon over the glaze and finally scatter with fresh arils.
Great with new potatoes and crunchy green beans.