Instructions
Follow the steps and taste along the way.
Prepare the pork and quince
Cut the pork shoulder into roughly 3 cm cubes and pat dry. Season with 5 g of salt and the pepper. Finely chop the onion, mince the garlic, and cut the quince into wedges about 1.5 cm thick.
Brown the pork
Heat the oil in a heavy pot over medium-high heat. Brown the meat in two batches so the pieces are not overlapping; cook each batch for about 5 minutes, turning occasionally, until browned on several sides. Transfer the browned meat to a plate.
Deglaze the base with wine
Add the onion to the same pot and cook for 4 minutes, until softened and beginning to turn golden. Add the garlic, juniper berries, and thyme, stir briefly, then pour in the wine. Cook for 3 minutes, scraping up the browned bits from the bottom of the pot with a wooden spoon. Return the meat to the pot, pour in the stock, and bring to a gentle simmer.
Braise the meat with the quince
Cover the pot and braise over low heat for 65 minutes; the liquid should only simmer gently. Add the quince, stir, and continue braising, covered, for another 30 to 40 minutes, until the meat yields easily to a fork and the quince is tender but not falling apart. Remove the thyme sprigs. Taste the cooking juices and add the remaining 2 g of salt if needed.
Cook the couscous and finish the dish
When the meat is nearly tender, bring the water to a boil in a small pot, season it with the remaining 2 g of salt, add the pearl couscous, and cook, covered, over low heat for 10 to 12 minutes, until tender and the water has been absorbed. Remove from the heat, leave covered for 3 minutes, then fluff with a fork. Stir in the lemon juice and chopped parsley. Serve with the pork shoulder, quince, and cooking juices.
