Braised Pork Shoulder with Quince

Gluten Free
Health score
49%
Braised Pork Shoulder with Quince
45 min.
10
429kcal

Suggestions

Ingredients

  • small bay leaves 
  • teaspoon pepper black freshly ground
  • 5.5 pound boston butt pork shoulder boneless trimmed (Boston butt)
  • tablespoon butter 
  • 0.5 cup carrots finely chopped
  • 0.5 cup celery chopped
  • 1.5 teaspoons coarse kosher salt 
  • 10 servings mint leaves fresh chopped
  • teaspoon thyme leaves fresh chopped
  • large garlic cloves chopped
  • 0.1 teaspoon ground allspice 
  • pinch ground cinnamon 
  • teaspoon ground coriander 
  • 0.5 teaspoon ground ginger 
  • 10 servings juice of lemon 
  • 10 servings lemon wedges 
  • 0.5 cup low-salt chicken broth 
  • tablespoon olive oil 
  • cups onions chopped
  • teaspoons paprika 
  • cup pomegranate juice 
  • large quinces cored peeled cut into 8 wedges ()
  • tablespoons currant jelly red

Equipment

  • bowl
  • oven
  • knife
  • pot
  • baking pan
  • aluminum foil
  • slotted spoon
  • peeler
  • chefs knife

Directions

  1. Stir paprika, 1 1/2 teaspoons coarse koshersalt, 1 teaspoon black pepper, coriander,ginger, allspice, and cinnamon in smallbowl to blend.
  2. Spread spice mixture allover pork shoulder. Wrap in plastic andrefrigerate overnight.
  3. Preheat oven to 325°F. Melt butterwith oil in heavy large oven-proof pot overmedium-high heat.
  4. Add pork shoulderand brown on all sides, about 10 minutes.
  5. Transfer pork to plate.
  6. Pour off all but 2tablespoons drippings from pot and reduceheat to medium.
  7. Add quince to pot. Sautéuntil cut sides are lightly browned, 5 to7 minutes. Using slotted spoon, transferquince to bowl.
  8. Add onions, celery, andcarrot to pot. Sauté until vegetables beginto soften, about 10 minutes.
  9. Add garlic;auté1 minute.
  10. Add pomegranate juiceand chicken broth. Bring to boil, scrapingup browned bits.
  11. Add red currant jelly, bayleaves, and thyme, then quince. Returnpork to pot, fat side up. Cover pot with foil,then lid; place in oven.
  12. Braise pork until very tender andthermometer inserted into center registers165°F, basting occasionally, about 2 hours15 minutes. Cool pork uncovered at roomtemperature 1 hour. Chill uncovered untilcold, then cover and chill at least 1 day andup to 3 days.
  13. Preheat oven to 350°F.
  14. Transfer porkto work surface.
  15. Cut off string.
  16. Cut porkcrosswise into 1/2-inch-thick slices. Overlapslices in 13x9x2-inch baking dish. Usingslotted spoon, arrange vegetables andquince around pork. Boil juices in pot untilthickened enough to coat spoon, about 15minutes. Season with coarse kosher salt,pepper, and lemon juice to taste.
  17. Pour overpork. Cover and bake until heated through,about 30 minutes.
  18. Sprinkle pork with chopped mint;surround with lemon wedges and serve.
  19. Quinces are ripewhen their peel changes from green toyellow. They should still be quite firm—soft quinces are rotten. Because they'reso hard, they can be difficult to prepare.First, use a vegetable peeler to remove theskin. Next, use a chef's knife to cut the fruitlengthwise (through the core) into wedges.With a small paring knife, carefully removethe core. To prevent the cut pieces frombrowning, soak them in lemon water.

Nutrition Facts

Calories429kcal
Protein54.4%
Fat24.35%
Carbs21.25%

Properties

Glycemic Index
41.33
Glycemic Load
5.71
Inflammation Score
-9
Nutrition Score
35.086956397347%

Flavonoids

Cyanidin
0.6mg
Delphinidin
0.2mg
Pelargonidin
0.02mg
Catechin
0.51mg
Epicatechin
0.45mg
Eriodictyol
1.25mg
Hesperetin
2.55mg
Naringenin
0.21mg
Apigenin
0.21mg
Luteolin
0.3mg
Isorhamnetin
1.6mg
Kaempferol
0.24mg
Myricetin
0.03mg
Quercetin
6.89mg

Nutrients percent of daily need

Calories:429.05kcal
21.45%
Fat:11.45g
17.61%
Saturated Fat:3.68g
23.03%
Carbohydrates:22.48g
7.49%
Net Carbohydrates:19.81g
7.21%
Sugar:7.28g
8.09%
Cholesterol:152.7mg
50.9%
Sodium:513.16mg
22.31%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:57.53g
115.07%
Vitamin B3:24.53mg
122.64%
Vitamin B1:1.66mg
110.4%
Vitamin B6:1.92mg
96.12%
Selenium:65.42µg
93.46%
Vitamin B2:1.22mg
71.74%
Phosphorus:609.23mg
60.92%
Vitamin B12:2.18µg
36.41%
Potassium:1267.28mg
36.21%
Zinc:5.07mg
33.83%
Vitamin A:1407.36IU
28.15%
Vitamin B5:2.69mg
26.92%
Vitamin C:20.77mg
25.17%
Magnesium:81.19mg
20.3%
Iron:3.16mg
17.55%
Copper:0.33mg
16.42%
Manganese:0.22mg
11.19%
Fiber:2.67g
10.68%
Vitamin K:6.65µg
6.34%
Folate:22.26µg
5.57%
Calcium:50.89mg
5.09%
Vitamin E:0.74mg
4.93%
Source:Epicurious