Slow-cooked pork shoulder with tomato gravy, creamed corn, and roasted baby Vidalias from Heritage by Sean Brock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ChefWannabe on October 29, 2025

    Dang good and fairly simple, especially in the context of this book. does not require a bunch of extra components. I should've noted how long I cooked the pork. I got sidetracked - I happened to check at the right time and the texture was perfect after resting. Tomato gravy was a little basic. I will modify & experiment next time.

  • ChefWannabe on September 27, 2025

    Page 138-139

  • Jardimc on September 20, 2022

    Pretty damn good as a combination of dishes. The pork could even use slightly less cooking time, perhaps 13 hours instead of the full 14 hours. Sure makes the house smell amazing. The onions, the tomato gravy - stellar. The tomato gravy called for 1 TBS of cracked black pepper. I used only 1 tsp, and was glad I did, as the full amount seemed to me a possible typo. Instead, I will add a hot fresh habanero for spiciness the next time. Served this with cornbread from Ottolenghi’s Simple. Star meal and fed 12 people easily. A simple green salad would be welcome.

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