The other day I posed the question, "Corned Beef or Smoked Pork Shoulder for dinner?" Then we made Corned Beef and Cabbage. Today it's time for my Boiled Smoked Pork Shoulder and Vegetables recipe.
Boiled Smoked Pork Shoulder and Vegetables
1- 7 to 9 lb. Smoked Pork Shoulder
1 Cabbage
1 Rutabaga (Sometimes called Yellow Turnip or Horse Turnip)
1-2 lbs. of Carrots
2-3 lbs. of Potatoes (Plain White, Yukon Gold, Fingerlings, Peruvian Purple- whatever you like.)
4-6 Sweet Onions
1-2 lbs. of any Root Vegetables of your choice (Parsnips, Turnips, Celery Root, Sweet Potato or Yam, Sunchokes, Radish or Daikon, Beets, etc.- Beets need to be cooked separately)
4-6 Garlic cloves
1/2 tbs. of Black Peppercorns
2-3 Bay Leaves
1 tbs. pickling or other cooking spices (Allspice, Cloves, Mustard Seed, Coriander, Ginger, Cinnamon, Nutmeg, etc.)
1-3 Bottles of Dark Beer
Total cooking time is 3-4 hours. (apx. 25-30 minutes per pound)
Click here to follow the recipe.
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Reader Comments (Page 1 of 1)
3-16-2008 @ 6:13PM
Christina said...
Even though I don't eat meat and will not make this recipe, I really enjoyed the style of this post. It's much more interactive than simple reading a recipe, and I love all of the visuals.
Additionally, Jonathan M. Forester is one of my favorite slashfoodies, and it's good to see more of him.
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3-16-2008 @ 10:34PM
JMForester said...
Christina- Thanks, I hope to be around more. Outside consulting work had me very busy for awhile, but until my distillery is licensed later this summer I will be on Slashfood as much as possible.
-JMF-
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