Braised Pork Shoulder with Quince
"Quince—hard and astringent when raw—becomes tender and slightly sweet as it cooks, making it a nice pairing for the Middle Eastern-spiced pork. This dish needs to be started at least two days ahead...."
INGREDIENTS
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2 teaspoons paprika
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1 1/2 teaspoons coarse kosher salt
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1 teaspoon freshly ground black pepper
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1 teaspoon ground coriander
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1/2 teaspoon ground ginger
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1/8 teaspoon ground allspice
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Pinch of ground cinnamon
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1 5 1/2-pound boneless pork shoulder (Boston butt), trimmed, tied in several places to hold shape
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1 tablespoon butter
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1 tablespoon olive oil
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3 large quinces (about 1 1/2 pounds total), peeled, cored, each cut into 8 wedges
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2 cups chopped onions
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1/2 cup chopped celery
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1/2 cup finely chopped carrot
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3 large garlic cloves, chopped
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1 cup pomegranate juice
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1/2 cup low-salt chicken broth
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2 tablespoons red currant jelly
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2 small bay leaves
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1 teaspoon chopped fresh thyme
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Lemon juice
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Chopped fresh mint
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Lemon wedges
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