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
- Rinse the smoked shoulder under cold running water and place in a stockpot tall enough to cover completely with cold water.
- 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.
- 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.
- Meanwhile, prepare the vegetables.
- 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.
- 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.
- Wedge the cabbage into quarters. Break apart to separate leaves and add during the final 40 minutes of cooking.
- Peel and quarter the potatoes. Add during the last 30 minutes of cooking (do not allow to overcook!)
- Serve when all of the vegetables and meat are tender, but vegetables should not be soft. Discard bay leaves.
- Remove the shoulder and carve. Remove the vegetables using a slotted spoon to a colander or dish to allow to drain briefly.
- 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.
- Makes 10 Servings