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Pomegranate-Braised Pork Shoulder with Quince


Pomegranate-Braised Pork Shoulder with Quince Recipe

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
Directions:
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