Braised pork with horseradish sauce from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 757) by Mark Bittman

  • garlic
  • horseradish
  • onions
  • parsley
  • thyme
  • pork shoulder
  • fruity red wine
  • vegetable stock
  • stock
  • EYB Comments

    Can substitute chicken stock or water for vegetable stock; and beef chuck, beef brisket, chicken thighs, or lamb shoulder for pork shoulder.

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

  • Eat Your Books

    Can substitute chicken stock or water for vegetable stock; and beef chuck, beef brisket, chicken thighs, or lamb shoulder for pork shoulder.

  • damazinah on October 04, 2015

    Good, but nothing exceptional. I served the shredded pork over mashed potatoes, and if I make it again, I'll reduce the cooking liquid down for a sauce.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.