Braised Pork Shoulder with Quince

Prep Time: 3 and 1/2-4 Hours
Yields: 8-10 Servings

What better than to start the fall season off with a great tasting braised pork dish! Pairing a hearty fall fruit such as quince with pork is the perfect combination! Both full but light and also very warming to the soul.


1 (5 and 1/2 -pound) pork shoulder, trimmed, tied in several places to hold shape
3 large quinces, peeled, cored, diced
2 tsps paprika
1and 1/2  tsps coarse kosher salt
1 tsp ground black pepper
1 tsp ground coriander
1/2  tsp ground ginger
1/8  tsp ground allspice
1/8  tsp ground cinnamon
1 tbsp butter
1 tbsp olive oil
2 cups chopped onions
1/2 cup chopped celery
1/2  cup grated carrots
1/2  cup green and red bell peppers
3 large garlic cloves, minced
1/4 cup sliced green onions
1 cup pomegranate juice
1/2  cup chicken broth
2 tbsps red currant jelly
2 small bay leaves
1 tsp chopped thyme
salt and black pepper to taste
lemon juice for garnish
chopped fresh mint for garnish
lemon wedges for garnish


Preheat oven to 325 degrees F. In a small bowl, combine paprika, salt, ground black pepper, coriander, ginger, allspice and cinnamon and mix to blend. Spread spice mixture all over pork shoulder. Wrap in plastic and refrigerate overnight. In a heavy large ovenproof pot, melt butter with oil over medium-high heat. Add pork shoulder and brown well on all sides, about 10 minutes. Transfer pork to plate. Pour off all but 2 tablespoons of drippings from pot and reduce heat to medium. Add quince to pot. Saute until cut sides are lightly browned, 5-7 minutes. Using slotted spoon, transfer quince to a bowl. Add onions, celery, carrot, bell peppers, garlic and green onions to pot. Sauté until vegetables begin to soften, approximately 10 minutes. Add pomegranate juice and chicken broth and bring to a boil, scraping up browned bits. Add red currant jelly, bay leaves, thyme and quince. Return pork to pot, fat side up. Cover pot with foil then the lid and place in oven. Braise pork until very tender and thermometer inserted into center registers 165 degrees F, about 2 hours 15 minutes, basting occasionally. Remove pork to a platter and allow to rest for 15 minutes. Using slotted spoon, arrange vegetables and quince around pork. Boil juices in pot until thickened enough to coat spoon, about 15 minutes. Season with salt, black pepper and lemon juice to taste. Pour over pork and garnish with chopped mint and lemon wedges.