- Pork Sirloin (~2.5 lbs)
- 4 tablespoons olive oil divided
- 1 cup white onion finely chopped
- 4 garlic cloves finely chopped
- 2 cups pomegranate juice
- 1 1/2 cups red wine
- 2 sprigs fresh rosemary
- Kosher or coarse sea salt, to taste
- McCormack® Peppercorn Medley
Preheat Oven to 325 degrees.
Directions:
Mince onions and set aside. Mince garlic and set aside. Finely chop rosemary and set aside. Cut up the sirloin in to large chunks, season liberally with salt and pepper, and set aside.
In a cast iron dutch oven (or other oven proof dutch oven), heat up one and a half tablespoon of olive oil over medium heat. Once hot, add the meat and cook half the pork until browned on each side, about 2 minutes per side. Remove the meat from the casserole and place on a plate or in a bowl. Add another one and a half tablespoons of olive oil and when hot, brown the other half of the pork. Add the meat to the plate/bowl.
Add the remaining tablespoon of oil to the casserole and cook the onion, stirring occasionally, until completely softened, about 4 to 5 minutes. Add the garlic and cook for another minute or two, until fragrant and lightly browned.
Pour in the pomegranate juice and wine, stir well, scraping the bottom of the pan to incorporate all the browned bits.
Return the meat to the casserole, add the crushed rosemary, and let it come to a simmer. Once it does, cover the casserole with its lid and place in the oven for 1 1/2 hours, until the meat is completely tender.
Remove the lid from the casserole, and leave in the oven for another 1/2 hour, or until the meat falls apart when pulled with a fork, and the liquid has thickened considerably. Remove from the oven. Using a couple forks, shred the meat finely and let it sit in the sauce.
I recommend serving in tacos with Avocado Cream and crumbled goat's milk cheese, using Blue Corn Flour Tortillas.
Myrtle's Note: I spotted this Pati Jinich recipe and wanted to make it immediately. I bought all the ingredients save for the boneless short ribs. After three days of trying to track them down, I heard from three butchers that they are not available in my area. So, I thought I would try the recipe as pulled pork, since I am well verses in making Spicy Dr Pepper Pulled Pork. I did cut up the sirloin and browned it, trying to follow the recipe as closely as possible. After all, browning brings flavor. Meat change aside, I think the recipe turned out fantastic! The tacos were the best I have made to date. Mmmmm!
Yield: 10 servings (20 tacos)
Adapted from: https://patijinich.com/recipe/pomegranate-short-rib-tacos/
