Braised Pork Shoulder with Quince

INGREDIENTS

• 1/8 teaspoon ground allspice
• 3 large quinces (about 1 1/2 pounds total), peeled, cored, each cut into 8 wedges
• 2 cups chopped onions
• 1 teaspoon ground coriander
• 1 tablespoon olive oil
• 1/2 cup chopped celery
• 2 tablespoons red currant jelly
• 1 teaspoon chopped fresh thyme
• 1 teaspoon freshly ground black pepper
• 2 small bay leaves
• 1 5 1/2-pound boneless pork shoulder (Boston butt), trimmed, tied in several places to hold shape
• Chopped fresh mint
• 1 1/2 teaspoons coarse kosher salt
• 1 cup pomegranate juice
• 1/2 cup finely chopped carrot
• 3 large garlic cloves, chopped
• Lemon wedges
• Pinch of ground cinnamon
• 2 teaspoons paprika
• Lemon juice
• 1/2 cup low-salt chicken broth
• 1/2 teaspoon ground ginger
• 1 tablespoon butter