Name: Pomegranate-Braised Pork Shoulder with Quince
Yield: 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; 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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