Braised Pork Shoulder with Quince

Name: Braised Pork Shoulder with Quince
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 smalls bay leaves; 1 teaspoon freshly ground black pepper; 2 kilograms boneless pork shoulder (Boston butt), trimmed, tied in several places to hold shape; 1 Tbsp butter; 118 milliliters finely chopped carrot; 118 milliliters chopped celery; 2 teaspoons coarse kosher salt; 10 servings Chopped fresh mint; 1 teaspoon chopped fresh thyme; 3 larges garlic cloves, chopped; 0 teaspoons ground allspice; 1 pinch Pinch of ground cinnamon; 1 teaspoon ground coriander; 1 teaspoons ground ginger; 10 servings Lemon juice; 10 servings Lemon wedges; 118 milliliters low-salt chicken broth; 1 Tbsp olive oil; 473 milliliters chopped onions; 2 teaspoons paprika; 237 milliliters pomegranate juice; 3 larges quinces (about 1 1/2 pounds total), peeled, cored, each cut into 8 wedges; 2 Tbsps red currant jelly

Braised Pork Shoulder with Quince might be just the main course you are searching for. This recipe makes 10 servings with 430 calories, 58g of protein, and 11g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. Head to the store and pick up bay leaves, thyme, olive oil, and a few other things to make it today. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Stir paprika, 1 1/2 teaspoons coarse koshersalt, 1 teaspoon black pepper, coriander,ginger, allspice, and cinnamon in smallbowl to blend.

Ingredients you will need

Black Pepper

Coriander

Allspice

Cinnamon

Paprika

Ginger

Spread spice mixture allover pork shoulder. Wrap in plastic andrefrigerate overnight.

Ingredients you will need

Pork Shoulder

Spread

Wrap

Preheat oven to 325°F. Melt butterwith oil in heavy large oven-proof pot overmedium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Oven

Pot

Add pork shoulderand brown on all sides, about 10 minutes.

Ingredients you will need

Pork

Transfer pork to plate.

Ingredients you will need

Pork

Pour off all but 2tablespoons drippings from pot and reduceheat to medium.

Equipment you will use

Pot

Add quince to pot. Sautéuntil cut sides are lightly browned, 5 to7 minutes. Using slotted spoon, transferquince to bowl.

Ingredients you will need

Quince

Equipment you will use

Slotted Spoon

Bowl

Pot

Add onions, celery, andcarrot to pot. Sauté until vegetables beginto soften, about 10 minutes.

Ingredients you will need

Vegetable

Celery

Onion

Equipment you will use

Pot

Add garlic;auté1 minute.

Ingredients you will need

Garlic

Add pomegranate juiceand chicken broth. Bring to boil, scrapingup browned bits.

Ingredients you will need

Chicken Broth

Pomegranate

Add red currant jelly, bayleaves, and thyme, then quince. Returnpork to pot, fat side up. Cover pot with foil,then lid; place in oven.

Ingredients you will need

Red Currant Jelly

Quince

Thyme

Equipment you will use

Aluminum Foil

Oven

Pot

Braise pork until very tender andthermometer inserted into center registers165°F, basting occasionally, about 2 hours15 minutes. Cool pork uncovered at roomtemperature 1 hour. Chill uncovered untilcold, then cover and chill at least 1 day andup to 3 days.

Ingredients you will need

Pork

Preheat oven to 350°F.

Equipment you will use

Oven

Transfer porkto work surface.

Cut off string.

Cut porkcrosswise into 1/2-inch-thick slices. Overlapslices in 13x9x2-inch baking dish. Usingslotted spoon, arrange vegetables andquince around pork. Boil juices in pot untilthickened enough to coat spoon, about 15minutes. Season with coarse kosher salt,pepper, and lemon juice to taste.

Ingredients you will need

Coarse Kosher Salt

Lemon Juice

Vegetable

Pepper

Pork

Equipment you will use

Baking Pan

Pot

Pour overpork. Cover and bake until heated through,about 30 minutes.

Equipment you will use

Oven

Sprinkle pork with chopped mint;surround with lemon wedges and serve.

Ingredients you will need

Lemon Wedge

Mint

Pork

Quinces are ripewhen their peel changes from green toyellow. They should still be quite firm—soft quinces are rotten. Because they'reso hard, they can be difficult to prepare.First, use a vegetable peeler to remove theskin. Next, use a chef's knife to cut the fruitlengthwise (through the core) into wedges.With a small paring knife, carefully removethe core. To prevent the cut pieces frombrowning, soak them in lemon water.

Ingredients you will need

Vegetable

Quince

Lemon