Pomegranate-Middle Eastern Spiced Pork Shoulder with Quince

Serves 12
Brian Streeter
Pairs well with:
Syrah, Napa Valley

Chef Brian Streeter shares his recipe for this slow cooked pork shoulder seasoned with Middle Eastern spices, pomegranate juice and quince. A very delicious meal for any time of year. Especially delicious when paired with our Napa Valley Syrah.


4 lbs pork shoulder, tied to keep its shape
3 T. olive oil
2 T. Kosher salt
2 tsp. black pepper
2 tsp. coriander, ground
1/2 tsp. ginger, ground
1/2 tsp allspice, ground
1/8 tsp. cinnamon

3 T. olive oil
3 quince,peeled, cored, cut in 8 wedges
1 large onion, minced
1 rib celery, minced
2 carrots, minced
5 cloves garlic, minced
1 1/2 c. pomegranate juice
2 c. chicken broth
2 bay leaves
6 sprigs thyme
2 T. lemon juice


In a small bowl combine the salt, paprika, black pepper, coriander, ginger, allspice and cinnamon. Mix well. Rub the spice blend and olive oil into the meat. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 300˚F. Heat olive oil in a large heavy bottom ovenproof pot over medium-high heat. Add the pork shoulder and brown all sides, about 8-10 minutes. Transfer pork to plate. Pour off all but 3 tablespoons of drippings and reduce heat to medium. Add the quince to the pot and sauté for 5 minutes until the cut sides are lightly browned. Gently transfer to a bowl. Add the onions, celery and carrots to the pot. Sauté 10 minutes until vegetables are tender. Add the garlic and sauté for 1 minute. Add the pomegranate juice, chicken broth, bay leaf and thyme. Return to a boil, and return pork to the pot with the fat side up. Cover with a lid or foil and place in the center of the oven. Braise pork for 3 hours, turning it a quarter turn every 45 minutes until tender. Be sure to baste the pork after each time it has been turned. Add the quince and lemon juice during the last hour of cooking. Use a meat thermometer inserted into the center of pork to test when its done. When it registers 160˚F it is finished. Remove from oven and allow to cool slightly before removing butchers string. Cut pork crosswise into 1 inch thick slices arranging them in a 13 x 9 casserole dish. Using a slotted spoon, distribute the vegetables and quince around the pork. Pour the liquid over and return to the oven for 10 minutes to heat through and serve.

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