Place the smoked pork into a large pot and fill with enough water to cover. Season with salt and pepper, cover and bring to a boil. Reduce heat to low and simmer for about 30 minutes.
Add the carrots, potato, cabbage and onions; cover and continue to simmer. Use kitchen string to tie the green beans into a bundle. Add them to the pot, cover and continue to cook until the carrots and potatoes are tender, about 25 minutes.
To serve, remove pork to a serving dish. Arrange vegetables around it. Allow the pork to rest about 10 minutes before slicing.
Prep: 10 min. Cook: 2 hours
10 servings
This New England boiled dinner has been a popular dish among our family for a long time. When we moved to California in 1960, I'd make it often to remind us of the East Coast. We're back home now and continue to enjoy this scrumptious dish. —Natalie Cook, Scarborough, Maine
Boiled New England Dinner Recipe photo by Taste of Home
Ingredients
- 1 smoked boneless pork shoulder butt roast (2 to 2-1/2 pounds)
- 1 pound fresh carrots, sliced lengthwise and halved
- 8 medium red potatoes. peeled and halved
- 2 medium onions, cut into quarters
- 1 large head cabbage, cut into quarters
- 1 large turnip, peeled and cut into quarters
- 1 large rutabaga, peeled, halved and sliced
Directions
- Place pork roast in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
- Add the remaining ingredients; return to a boil. Reduce the heat. Cover and simmer for 1 hour or until the vegetables are tender; drain.
Nutrition Facts
1 each: 350 calories, 17g fat (6g saturated fat), 52mg cholesterol, 1120mg sodium, 36g carbohydrate (14g sugars, 9g fiber), 17g protein.
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Ingredients
Meat
1 lb Turkey ham, whole
Produce
1 cup Baby carrots
6 cloves Garlic
1/2 Head cabbage cut into 6, wedges
12 Pearl onions
4 Red potatoes, large
Canned Goods
2 cups Chicken broth, low sodium
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