Root vegetables simmer with a smoked pork picnic shoulder for a traditional Nor’Easter winter dinner. Once all ingredients are assembled in a Dutch oven (or big stew pot), they simmer to tenderness—sending aromatic reminders of a great meal to come.
- 7 pounds pork picnic shoulder (smoked)
- 1 tablespoon pickling spices (mixed)
- 2 teaspoons onion powder
- 6 medium carrots (cut in 1 1/2 - inch pieces)
- 1 rutabaga (medium, cut in 3x1 - inch rectangles)
- 1 cabbage (small, cut in wedges)
- 1 green bell pepper (medium, cut in strips)
- 1 cup sour cream
- 3 teaspoons dijon (style mustard)
- 2 teaspoons honey
- 1 teaspoon dry mustard
- 1/4 teaspoon onion powder
- Stir together well the sour cream, Dijon mustard, honey, dry mustard and the 1/4 teaspoon onion powder. Refrigerate.
- Place pork in large Dutch oven, cover with water; add pickling spices and onion powder. Bring to a boil; reduce heat to a simmer. Simmer, covered, 3 to 3 1/2 hours or until meat is very tender. Remove pork from liquid; keep warm. Place carrots and rutabaga in boiling liquid. Cook 10 minutes. Carefully place cabbage wedges and pepper strips over carrots and rutabaga. Continue to cook for 5-10 minutes or until vegetables are tender. Serve pork shoulder and vegetables with sour cream sauce.