- Digital Slow Cooker (Example: Instant Pot Duo Plus Slow Cooker)
- Pressure Cooker (Example: Presto 4 Quart Rice & Bean Multi-Purpose Digital Pressure Cooker)
- Cast Iron Skillet (Example: Lodge Compo Cast Iron Skillet)
- Chef's Knife (Example: WÜSTHOF 8-Inch Chef's Cook's Classic Knife Set)
- Stainless Steel Cutting Board (Example: KitchenAid Professional Series Stainless Steel Cutting Boards)
- Meat Thermometer (Example: Thermapen Digital Instant Read Meat Thermometer)
- Immersion Blender (Example: Vitamix E31 Smoothie and Food Processor Blender)
- Silicone Spatula (Example: OXO Good Grips Stainless Steel Silicone Cookie Scoop)
- Collapsible Food Storage (Example: BPA-Free Reusable Plastic Containers by Rubbermaid)
- Slow Cooker Lid (Example: CrockLok Adjustable Fit Slow Cooker Lid Set)
- Food Processor (Example: Cuisinart Multi-Function Food Processor with Juice Extractor)
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
Pinch 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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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