Name: Slow-Roasted Pork Shoulder With Quince & Pomegranate Glaze
Total time: 2 h 45 min
Yield: 6
Ingredients: 1.5kg boneless pork shoulder, skin on, excess fat trimmed; 1 bunch spring onions (400g), trimmed; 100g quince paste; 1 tbsp caraway seeds; 1 cup (250ml) pomegranate juice; 3 cups (750ml) chicken stock; 2 tbsp extra virgin olive oil; 2 tbsp red wine vinegar; 1 head butter lettuce (250g), leaves separated; 6 Lebanese flatbreads (690g), warmed; sliced baby cucumbers and halved radishes, to serve; 1 fresh long green chilli, sliced; ⅓ cup fresh mint leaves

VMG Recipes