Boston Boiled Dinner

Name: Boston Boiled Dinner
Total time: 15300 s
Yield: 12 servings
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

Pork

12Ingredients

┅Calories

4Hours

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

servings:

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

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Directions

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.

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