Pork Braised With Turnips and Marjoram

• 2 pounds pork shoulder (pork butt)
• 1 teaspoon ground coriander
• 1 teaspoon five-spice powder
• 1/2 teaspoon hot paprika, preferably Hungarian
• Ground black pepper
• Salt
• 1/2 cup minced shallots
• 1 medium-size apple, peeled, cored and minced
• 2 cloves garlic, finely chopped
• 1/2 cup oloroso or amontillado sherry
• 1 1/2 cup chicken stock, more as needed
• 1 pound medium-size white turnips (about 4), peeled and quartered
• 1 1/2 tablespoons marjoram leaves
• 1/2 tablespoon fresh thyme leaves

1. Trim off excess fat from the pork; dice and reserve it.
2. Cut the rest of the meat in 1 1/2-inch chunks.
3. Mix coriander, five-spice, paprika and 1/2 teaspoon pepper together in a large bowl.
4. Add the pork and, using your hands, coat the meat with the spices.
5. Heat a large saute pan on medium, add the reserved pork fat and cook until it renders, 5 minutes or so.
6. Increase the heat to medium-high, add the pork, toss in some salt, and sear until browned.
7. Remove to a platter.
8. Reduce heat to low.
9. Add the shallots, saute until soft, then add the apple and garlic, saute briefly, and add sherry.
10. Cook a few minutes until reduced, add 3/4 cup of the stock, stir, return the meat to the pan, season with salt, baste it, cover and cook on low 30 minutes.
11. Add another 3/4 cup of the stock and tuck in the turnips.
12. Scatter 1 tablespoon of the marjoram and the thyme on top.
13. Cover and simmer 45 minutes, adding a little more stock if needed; there should be sauce, but the meat should not swim.
14. Check salt and pepper and serve, with the remaining marjoram strewn on top, or set aside and reheat, then serve.

pork shoulder, ground coriander, fivespice powder, hot paprika, ground black pepper, salt, shallots, apple, garlic, oloroso, chicken stock, white, marjoram leaves, thyme

Taken from cooking.nytimes.com/recipes/1017751 (may not work)