Roasted pork is a classic dish that never goes out of style. It’s perfect for a holiday dinner or a special occasion. If you’re looking to switch up your classic pork roast recipe, try adding some quince compote and chestnut stuffing.

This recipe is sure to impress your guests with its unique flavors and texture.

: Ingredients

1 (5-7 lb) bone-in pork shoulder
2 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon paprika
2 cups chicken broth

: Quince Compote

2 quinces, peeled and sliced
1 cup honey
1 cinnamon stick

: Chestnut Stuffing

1/2 cup unsalted butter
1 onion, chopped
3 cloves garlic, minced
2 cups chestnuts, roasted and chopped
1 cup breadcrumbs
1/2 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper

: Instructions

Step 1: Prepare the Pork

Preheat the oven to 350 degrees F. Rub the pork shoulder with olive oil and sprinkle with kosher salt, black pepper, garlic powder, dried thyme, and paprika. Place the pork on a rack in a roasting pan and pour chicken broth into the bottom of the pan.

Step 2: Make the Quince Compote

In a saucepan, combine the sliced quinces, honey, and cinnamon stick. Bring to a boil and then simmer until the quinces are tender and the mixture is syrupy, about 20-25 minutes. Remove the cinnamon stick and set aside.

Step 3: Make the Chestnut Stuffing

Melt the butter in a pan over medium heat. Add the chopped onion and garlic and sauté until soft and translucent, about 5-7 minutes. Stir in the chopped chestnuts, breadcrumbs, chopped parsley, salt, and black pepper until well combined.

Step 4: Roast the Pork

Roast the pork in the preheated oven for about 2-3 hours, or until it reaches an internal temperature of 145 degrees F. Remove the pork from the oven and let it rest for 10-15 minutes before slicing.