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Braised Pork Collars in Pomegranate Juice

INGREDIENTS

2 pcs pork collars, boneless
32 oz Ocean Spray® Cranberry Pomegranate Juice 100% Juice
Badia® Jerk Seasoning

METHOD

Season pork collar liberally with the jerk seasoning for one (1) hour or overnight.

Place a large pan over high heat and add oil to cover the bottom lightly. Add meat to hot pan and sear on each side.

Remove pork from the hot pan and place in a roasting pan. Set aside.

Add 20 oz of the cranberry pomegranate juice to the hot pan and bring to a boil. Pour hot juice over the pork meat. Seal pan with foil and place into the hot oven.

After one (1) hour, check the pan to see if the juice has dried out. If so, add more juice and cover. Cook for another hour.

Remove pan from oven. Take out the meat and place onto a service platter and cover with foil. Set aside.

Pour pan juices into another sauce pan and add the remaining cranberry pomegranate juice. Simmer over low heat until reduced by half. Check seasoning.

Serve the meat with the sauce on the side. Bon Appetit!

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