Slow-roasted pork shoulder with peach sauce from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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

Accompaniments: Fennel-apple chutney; Red bell pepper chutney; Green tomato chutney

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

  • Shewi128 on October 17, 2022

    Good recipe, but not perfect. 1: Add more than 1 quart of water to the pan. Maybe my pan was wider than other roasting pans, but the water all evaporated and the jus burned on the bottom of the pan. The fat cap on the pork burned a bit. Also, the peach sauce did not reduce in 30 minutes. So, if you expect that, make sure the temp is above medium to achieve that. The pork tasted great with the peach sauce when it was finally done.

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