Pomegranate-Braised Pork Shoulder with Quince
Pomegranate-Braised Pork Shoulder with Quince Recipe Ingredients1 1/2 teaspoons coarse kosher salt1 teaspoon freshly ground black pepper1 teaspoon ground coriander1/2 teaspoon ground ginger1/8 teaspoon ground allspice1 5 1/2-pound boneless pork shoulder (Boston butt), trimmed, tied in several places to hold shape3 large quinces (about 1 1/2 pounds total), peeled, cored, each cut into 8 wedges1/2 cup finely chopped carrot3 large garlic cloves, chopped1/2 cup low-salt chicken broth2 tablespoons red currant jelly1 teaspoon chopped fresh thymeRecipe PreparationStir paprika, 1 1/2 teaspoons coarse kosher salt, 1 teaspoon black pepper, coriander, ginger, allspice, and cinnamon in small bowl to blend.
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