We are honored and privileged to bring you this special pomegranate glaze recipe brought to you by the one an only 11 year old Pitmaster Vilma Pryter!
Take one look at this pomegranate glaze recipe in action on the smoked pork butt pictured above and you know this glaze recipe is going to be good. Special thanks to Vilma and her father Patrick Pryter for providing us with the opportunity to share this recipe.
Vilma recommends using this recipe on pork and chicken, especially ribs, butt, belly, as well as beer can chicken.
Vilma’s Pomegranate Glaze Recipe For Pork Or Chicken
4/5 cup (2 dl) chili sauce
4/5 cup (2 dl) concentrated pomepranate juice
1/2-1 tsp (tsk) smoked liquer
1 big garlic clove
1 tbls (msk) Japanese soy sauce
1 tbls (msk) paprika powder
1 tbls (msk) smoked paprika powder
1-2 tbls (msk) chili flakes
1 tbls (msk) mustard
1 cup fresh pomegranate seeds (optional)
Honey to taste
Salt to taste
Combine all ingredients except fresh pomegranate sees in a pot, bring to a boil, then reduce heat to low and simmer. Reduce mixture to your desired thickness, stirring occasionally to not let your glaze burn. Finally, remove your glaze from the pot to let it cool for roughly 20 minutes before adding fresh pomegranate seeds.
Glaze your pork ribs, pork butts, pork bellies, or chicken (whole or pieces) using desired methods and enjoy. When choosing your cut of meat, be sure to follow these best practices to achieve the best results possible with your cook.
Thank you Vilma for sharing your recipe, we appreciate you and can’t wait to see what you come up with next!
Show Vilma some love and appreciation by sharing her recipe with your friends on Facebook, Pinterest, and else where on social media using the buttons below or to the left of this post.
When you try Vilma’s Pomegranate Glaze Recipe for yourself, please come back to this post and comment below letting us know how your dish turned out and feel free to share some pictures of your masterpiece.
Happy Grillin’ & Smokin’,
– I Love Grilling Meat
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