I'm a pomegranite lover too. In southern Nevada, we have a hard-to-find variety called "Dixie Sweets" which have almost white kernels and are actually sweet rather than the tart varieties you find in stores. I have a tree and will attempt to give you what I know & tips. Hope they help.

Selection: Get ones that are solid and not dry/leathery on the outside.
Easiest way to shell: Cut small amount off either end. At the "vein" between sections, cut only through outside skin in several places around. Break open. Put in bowl/sink of water and gently break kernels off vein. The kernels float to the top, for easy separation. If kernels are "popped", they will stain clothes & hands.
Favorite dish: Put in ambrosia salad. This is a family tradition for Thanksgiving dinner. When juiced, good in pancake syrup. Will also look for Pomegranite jelly recipe which I have someplace if you're interested.