Boston Boiled Dinner

Pork
Boston Boiled Dinner
0
12
90
4

Description

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.

Ingredients

  • 7 pounds pork picnic shoulder (smoked)
  • 1 tablespoon pickling spices (mixed)
  • 2 teaspoons onion powder
  • 6 medium carrot (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

Directions

  1. 1Stir together well the sour cream, Dijon mustard, honey, dry mustard and the 1/4 teaspoon onion powder. Refrigerate.
  2. 2Place 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.
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NutritionView more

90Calories
Sodium3%DV70mg
Fat6%DV4g
Protein4%DV2g
Carbs4%DV12g
Fiber16%DV4g

PER SERVING *

Calories90Calories from Fat35
% DAILY VALUE*
Total Fat4g6%
Saturated Fat2.5g13%
Trans Fat
Cholesterol10mg3%
Sodium70mg3%
Potassium440mg13%
Protein2g4%
Calories from Fat35
% DAILY VALUE*
Total Carbohydrate12g4%
Dietary Fiber4g16%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.