SMOKED SHOULDER BOILED DINNER

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SMOKED SHOULDER BOILED DINNER
Servings:
TBD
Ready In:
TBD
Prep Time:
TBD
Cook Time:
TBD
Wait Time:
TBD
Spiciness:
TBD

Ingredients

  • 1 6 (pound) 1 6 lb smoked pork shoulder picnic (or about 5-7 lb)
  • 1 1 large head Savoy (or plain) cabbage
  • 12 12 white boiling onions
  • 1 (pound) 1 lb carrots
  • 3 (pound) 3 lbs potatoes
  • 5 5-6 cloves garlic
  • 2 2-3 bay leaves or 1 tsp. Old Bay seasoning
  • 1/2 (teaspoon) 1/2 tsp whole black or green peppercorns

Directions

  1. Rinse the smoked shoulder under cold running water and place in a stockpot tall enough to cover completely with cold water.
  2. To the water, add the Old Bay seasoning (or whole bay leaves). Peel and smash the garlic cloves with the side of a knife or cleaver and add to water along with the peppercorns.
  3. Bring the water to a rolling boil but do not allow to boil for any length of time; reduce the heat immediately and simmer over low heat for an hour and a half, or until the shoulder is almost cooked, but not quite.
  4. Meanwhile, prepare the vegetables.
  5. Peel the outermost layer of the boiler onions and discard. Cut an X in both ends of the onion to prevent from splitting. Add peeled whole peeled onions to water during the final hour of cooking.
  6. Either baby or large carrots may be used. If using baby carrots, there is no need to peel; add the baby carrots during the last 30 minutes of cooking. If using large carrots, slice into 3/8" coin slices and add during the final 40 minutes of cooking.
  7. Wedge the cabbage into quarters. Break apart to separate leaves and add during the final 40 minutes of cooking.
  8. Peel and quarter the potatoes. Add during the last 30 minutes of cooking (do not allow to overcook!)
  9. Serve when all of the vegetables and meat are tender, but vegetables should not be soft. Discard bay leaves.
  10. Remove the shoulder and carve. Remove the vegetables using a slotted spoon to a colander or dish to allow to drain briefly.
  11. Serve smoked shoulder in the center of each plate, surrounded by all the vegetables and with ample yellow mustard (French's Yellow). Traditionally, the mustard is used as a topping for each of the vegetables, as well as the meat. Some people also like a pat of butter, too.
  12. Makes 10 Servings

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