[X]

Home > Recipes > New England Boiled Dinner

New England Boiled Dinner Recipe

New England Boiled Dinner Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

This has been a popular dinner among our family for a long time. When we moved to California in 1960, I'd make it often to remind us of New England. We're back home now and continue to enjoy this scrumptious dish.

[X]

Rate New England Boiled Dinner Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

New England Boiled Dinner Recipe

Prep: 10 min. Cook: 2 hours

Yield: 8-10 Servings

10 120 130

Ingredients

1 smoked boneless pork shoulder butt roast (2 to 2-1/2 pounds)
1 pound fresh carrots, sliced lengthwise and halved
8 medium red potatoes. peeled and halved
2 medium onions, cut into quarters
1 large head cabbage, cut into quarters
1 large turnip, peeled and cut into quarters
1 large rutabaga, peeled, halved and sliced

Directions

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. Yield: 8-10 servings.

Nutritional Analysis: 1 serving equals 350 calories, 17 g fat (6 g saturated fat), 52 mg cholesterol, 1,120 mg sodium, 36 g carbohydrate, 9 g fiber, 17 g protein.

Originally published as New England Boiled Dinner in Country February/March 2002, p51

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for New England Boiled Dinner

New England Boiled Dinner

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

Reviewed on Mar. 05, 2013 by Badge1

I'm a student of the "KISS" method of cooking so I didn't add any spices. The picinic pork was salty enough and this let the true flavors of the veggies come through. If you would like it less salty I recommend you boil the ham/pork for about ten min. rapid boil then change the water, as this will render out much of the salt.

Reviewed on Mar. 06, 2012 by lisamez

This is a very simple dish with LOTS of flavor just as it is. I've seen many versions that add a lot of seasoning but I don't add anything to it. Many would think it comes out bland but it really doesn't because the smoked pork has a deep salty flavor and the vegetables are tasty as they are. Being from New Hampshire, a version just as simple as this one has been a staple in our home for generations - so much so that I remember my great grandmother making it for Sunday Dinner when I was a child. Tried and true - a GREAT one pot meal you won't regret making on a cold night :)

Reviewed on Mar. 05, 2012 by labayou2000

Good taste!! So my family loved that!

Susan