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Basic New England boiled dinner (pork shoulder).

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pinto Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-20-07 08:46 PM
Original message
Basic New England boiled dinner (pork shoulder).
Edited on Sat Jan-20-07 08:56 PM by pinto
There's numerous versions of this standard NE winter comfort food. Below is the one I grew up with.

3 and a half lb. pork shoulder
4 large carrots, peeled and quartered
2 large potatoes, peeled and quartered
2 large parsnips, peeled and quartered
2 medium turnips, peeled and quartered
1 medium green cabbage, cored and quartered
2 sweet onions, peeled and quartered
1 bay leaf (rip in quarters)
1 inch rosemary stalk (leaves only), or ~ 1/2 teaspoon dried rosemary
black pepper
salt
1-2 teaspoons white vinegar (optional)

Pepper the pork shoulder, well, both sides.
Place in large soup pot (6-8 quart), cover with water, add one of the onions, bay leaf and rosemary, and bring to a boil. Turn the shoulder.
Cover, lower heat and cook at a simmer for 1 and a half hours.

Preheat oven to "warm".

Clean and cut veggies. Salt and pepper the carrots, potatoes, parsnips and turnips.

Remove pork shoulder to an oven proof pan, add a little liquid and cover tightly. Put in warm oven.

Bring soup pot back to a boil.

Add carrots, potatoes, parsnips and turnips. Cook at rolling boil, 10 minutes.
Add onion. Continue at a rolling boil, 10 minutes.
Add cabbage and vinegar. Continue at rolling boil, for 5 minutes.

Drain veggies, saving the liquid.

Plate pork shoulder, thick sliced, surrounded with veggies.

Serve with sweet and hot mustards and butter as condiments on the side.

I use the saved liquid later for soup. And the left overs make a great sandwich - especially the pork and cabbage on a roll with mustard - kind of like left over turkey sandwiches at Thanksgiving.


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Gormy Cuss Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-20-07 10:31 PM
Response to Original message
1. Mmm. pork shoulder.
Edited on Sat Jan-20-07 10:39 PM by Gormy Cuss
My mother's boiled dinner had rutabaga instead of parsnips and turnip, and no rosemary, but it always started with a shoulder. She studded a whole onion with cloves too.

The leftover sandwiches we called 'squeaky ham sandwich.'
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