Ingredients
- 2 teaspoons paprika
- 1 1/2 teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- Pinch of ground cinnamon
- 1 5 1/2-pound boneless pork shoulder (Boston butt), trimmed, tied in several places to hold shape
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 large quinces (about 1 1/2 pounds total), peeled, cored, each cut into 8 wedges
- 2 cups chopped onions
- 1/2 cup chopped celery
- 1/2 cup finely chopped carrot
- 3 large garlic cloves, chopped
- 1 cup pomegranate juice
- 1/2 cup low-salt chicken broth
- 2 tablespoons red currant jelly
- 2 small bay leaves
- 1 teaspoon chopped fresh thyme
- Lemon juice
- Chopped fresh mint
- Lemon wedges
Description
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.
Bon Appetit Magazine
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter