Jul 14 2026
Restaurants›Sola Bistro and Wine Bar›Pork Khorovats Recipe

Pork Khorovats Recipe

Inspired by Sola Bistro and Wine Bar
Time3h 20m
Serves6

Armenian style marinated and grilled Duroc pork Shoulder, thin sliced onions, cilantro, pomegranate, fire roasted eggplant salad

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Ingredients

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Pork Marinade

Onion and Pomegranate Salad

Fire Roasted Eggplant Salad

Method

Marinating the Pork

  1. 1

    Prepare the Marinade

    In a large bowl, combine olive oil, red wine vinegar, minced garlic, paprika, ground cumin, salt, and black pepper. Mix well.

  2. 2

    Marinate the Pork

    Place the Duroc pork shoulder in the marinade and coat well. Cover and refrigerate for at least 4 hours, preferably overnight to enhance the flavor.

Preparing the Onion and Pomegranate Salad

  1. 3

    Combine Ingredients

    In a medium bowl, mix sliced red onions, pomegranate seeds, and chopped cilantro.

  2. 4

    Dress the Salad

    Drizzle olive oil over the salad, then season with salt and black pepper. Toss gently to combine and set aside.

Making the Fire Roasted Eggplant Salad

  1. 5

    Roast the Eggplants

    Preheat your grill. Poke holes in the eggplants with a fork and grill them over medium heat until the skin is charred and the flesh is soft, about 20-30 minutes. Let them cool, then peel the skin off.

  2. 6

    Prepare the Salad

    Chop the roasted eggplants and place them in a bowl. Add diced red bell pepper, minced garlic, lemon juice, salt, black pepper, and chopped cilantro. Mix well.

Grilling the Pork

  1. 7

    Preheat the Grill

    Heat your grill to medium-high heat.

  2. 8

    Grill the Pork

    Remove the pork from the marinade and place it on the grill. Cook for about 25-30 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C).

  3. 9

    Rest and Slice

    Once grilled, remove the pork from the grill and let it rest for 10 minutes before slicing thinly.

Serving

  1. 10

    Plate the Dish

    Serve the sliced pork shoulder with the onion and pomegranate salad and fire roasted eggplant salad on the side. Garnish with additional cilantro if desired.

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