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.

Boston Boiled Dinner

6 to 7 pound smoked pork picnic shoulder
1 tablespoon mixed pickling spices
2 teaspoons onion powder
6 medium carrots, cut in 1 1/2-inch pieces
1 medium rutabaga, cut in 3x1-inch rectangles
1 small cabbage, cut in wedges
1 medium green bell pepper, cut in strips
1 cup sour cream
2-3 teaspoons Dijon mustard
1-2 teaspoons honey
1 teaspoon dry mustard
1/4 teaspoon onion powder

1. Stir together well the sour cream, Dijon mustard, honey, dry mustard and the 1/4 teaspoon onion powder. Refrigerate.
2. 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.
3. Place carrots and rutabaga in boiling liquid. Cook 10 minutes.
4. Carefully place cabbage wedges and pepper strips over carrots and rutabaga. Continue to cook for 5 to 10 minutes or until vegetables are tender.
5. Serve pork shoulder and vegetables with sour cream sauce.

Serves 6 to 8 with leftovers.

Nutrition Facts: Calories 230 calories Protein 31 grams Fat 11 grams Sodium 120 milligrams Cholesterol 100 milligrams Saturated Fat 4 grams Carbohydrates 1 grams Fiber 0 grams

Recipe provided courtesy of Pork: The Other White Meat.