Boston Boiled Dinner - Ginsberg's Foods

Boston Boiled Dinner

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Boston Boiled Dinner
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Course Entrees
Servings
Ingredients
Course Entrees
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Stir together the sour cream, Dijon mustard, honey, dry mustard and onion powder. Refrigerate.
  2. Place Pork Picnic Shoulder in 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 ½ hours or until meat is tender.
  3. Remove pork from liquid; keep warm.
  4. Place carrots and rutabaga in boiling liquid. Cook 10 minutes. Carefully place cabbage wedges and pepper strips over carrots and rutabaga.
  5. Continue to cook for 5-10 minutes or until vegetables are tender.
  6. Serve pork shoulder and vegetables with sour cream.
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