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Description
Root vegetables simmer with a smoked pork picnic shoulder for a traditional Nor’Easter winter dinner. Once all ingredients are assembled in a Dutch oven (or big stew pot), they simmer to tenderness—sending aromatic reminders of a great meal to come.
Ingredients
US|METRIC
12 SERVINGS
- 7 lb. pork picnic shoulder (smoked)
- 1 Tbsp. pickling spices (mixed)
- 2 tsp. onion powder
- 6 medium carrots (cut in 1 1/2 - inch pieces)
- 1 rutabaga (medium, cut in 3x1 - inch rectangles)
- 1 cabbage (small, cut in wedges)
- 1 green bell pepper (medium, cut in strips)
- 1 cup sour cream
- 3 tsp. dijon (style mustard)
- 2 tsp. honey
- 1 tsp. dry mustard
- 1/4 tsp. onion powder
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Directions
- 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.
NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium70mg3% |
| Potassium440mg13% |
| Protein2g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A110% |
| Vitamin C100% |
| Calcium10% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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