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Boston Boiled Dinner


Shoulder or Butt

Stuffed Bacon Rolls


  • 6-7 pound Salmon Creek Farms Natural 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


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

Serves 4.

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