Name: Braised Pork Shoulder with Quince
Yield: Makes 8 to 10 servings
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

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Braised Pork Shoulder with QuinceHans Gissinger

Quince—hard and astringent when raw—becomes tender and slightly sweet as it cooks, making it a nice pairing for the Middle Eastern-spiced pork. This dish needs to be started at least two days ahead.

Ingredient tip:

Quinces are ripe when their peel changes from green to yellow. They should still be quite firm— soft quinces are rotten. Because they're so hard, they can be difficult to prepare. First, use a vegetable peeler to remove the skin. Next, use a chef's knife to cut the fruit lengthwise (through the core) into wedges. With a small paring knife, carefully remove the core. To prevent the cut pieces from browning, soak them in lemon water.

Recipe notes

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