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...

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