Braised Pork Shoulder with Quince

Braised Pork Shoulder with Quince
Photo by Hans Gissinger

Ingredients

  • 2 teaspoons paprika
  • 3 large quinces
  • 1 tablespoon butter
  • 1 teaspoon freshly ground black pepper
  • 3 large cloves garlic
  • 1 5 1/2-pound boneless pork shoulder (Boston butt), trimmed, tied in several places to hold shape
  • ½ cup carrot
  • + 16 more ingredients
    • fresh mint
    • 1 ½ teaspoons coarse kosher salt
    • ½ cup celery
    • Lemon juice
    • ½ cup chicken stock or low-sodium chicken broth
    • 2 tablespoons red currant jelly
    • ½ teaspoon ground ginger
    • 2 small bay leaves
    • 1 tablespoon olive oil
    • pinch of ground cinnamon
    • Lemon wedges
    • 1/8 teaspoon ground allspice
    • 2 cups onions
    • 1 teaspoon fresh thyme
    • 1 teaspoon ground coriander
    • 1 cup pomegranate juice

Stir paprika, 1 1/2 teaspoons coarse kosher salt, 1 teaspoon black pepper, coriander, ginger, allspice, and cinnamon in small bowl to blend. Spread spice mixture all over pork shoulder. Wrap in plastic and refrigerate overnight. Preheat oven to 325°F. Melt butter with oil in heavy large oven-proo...

View full recipe at Epicurious

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