Boiled Pork Dinner Recipes

BOILED NEW ENGLAND DINNER

Steps:

• 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.

SUNDAY BOILED DINNER

Steps:

• In a large Dutch oven or soup kettle, place ham, onion, carrots, potatoes, rutabagas, salt and pepper. Add water just to cover; bring to a boil. , Place cabbage on top of vegetables. Reduce heat; cover and simmer for 1 hour or until the vegetables are tender. , Drain. Cut cabbage into wedges; remove core. Serve meat and vegetables with horseradish if desired.

CLASSIC IRISH BOILED DINNER

Steps:

• 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.

TRADITIONAL BOILED DINNER

Steps:

• Place the brisket and contents of spice packet in a Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and horseradish or mustard if desired.

BOILED PORK DINNER

Steps:

• Cut pork into 2 or 3 large chunks and trim extra fat. In large stock pot, saute pork in olive oil until browned on all sides. Sprinkle pork with thyme and garlic; remove to plate.
• Deglaze pan with white wine, stirring to bring up browned bits; return pork to pot.
• Add all other ingredients except cabbage. Bring to a boil; lower heat, cover and keep on low boil for about 2 hours or until pork starts to fall apart. This can take longer if pork simmers at a lower temperature. This is a good dish to make on cold winter days; the pork can simmer along for many hours if you'd like to hold it longer.
• About 15 minutes prior to serving, cut cabbage into large shreds; stir into pot. (If it looks like too much, add half now and stir in more after first addition starts to wilt.) Bring to a boil and cook until cabbage wilts and is soft.
• This makes a soupy roast, not a thickened gravy. Serve in large bowls with good bread to sop up the au jus. It's even better the second day.
• This can be made in a crock pot, but needs to be adjusted: use less broth (only a cup or two); transfer everything to a pot when ready to add the cabbage in order to boil it down (hence, "boiled dinner"). You can skip the browning, but the flavor is not as good.

BOILED DINNER

Steps:

• 1. Place pork shoulder in a large stockpot. Cover with water and beer. Add pickling spice (I usually loosely tie in cheese cloth or use a tea infuser).
• 2. Bring the pot to a boil and then immediately lower to a bare simmer. You want to cook this low and slow. You will be cooking the roast for a total time of 25-30 minutes per lb. In this case for an 8 lb. roast I will simmer it for a total of 3 hours and 30 minutes. Remember that you will be adding the vegetables near the end of the cooking time.
• 3. Now it's time for the garlic. Separate the cloves from the head and lay them on the cutting board. One at a time lay your knife on top of the clove. Make sure the edge is on the cutting board. Place the heel of your hand on the side of the and firmly press down until the clove is crushed. Dump all the garlic into the pot. I started out with six cloves, then added six more later. I would even go to a full head of garlic next time, since I used a lot of water and beer to cover the roast so that all the salt would be extracted during the long simmer.
• 4. Peel and cut rutabaga into large cubes. Cut cabbage into 8 chunks, leaving attached to the core. Do the same with onions if you are not using small onions. Leaving them attached at the core will keep them together as they cook. Chunk up carrot and other vegetables. Peel and cut potato into medium chunks.
• 5. Carefully use tongs or several slotted spoons to remove the smoked pork shoulder from the pot and place in a bowl or platter to cool.
• 6. Add all prepared vegetables and simmer for 30-45 minutes until all are fork tender. I usually add the rutabaga and carrots first as they take the longest to cook. I lay the cabbage chunks on top and let them steam. When cabbage is done, so should all the other vegetables.
• 7. Serve with butter, a good mustard, rye bread and beer.