Boiled New England Dinner Recipe

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Boiled New England Dinner Recipe
Boiled New England Dinner Recipe photo by Taste of Home
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Boiled New England Dinner Recipe

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5 3 4
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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. —Natalie Cook, Scarborough, Maine
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Cook: 2 hours
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Cook: 2 hours

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

Nutritional Facts

1 each: 350 calories, 17g fat (6g saturated fat), 52mg cholesterol, 1120mg sodium, 36g carbohydrate (14g sugars, 9g fiber), 17g protein.

  • 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
  1. Place pork roast in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  2. 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.
Originally published as New England Boiled Dinner in Country February/March 2002, p51

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MY REVIEW
Badge1 User ID: 7161571 76175
Reviewed Mar. 5, 2013

"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."

MY REVIEW
lisamez User ID: 6561114 91429
Reviewed Mar. 6, 2012

"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 :)"

MY REVIEW
labayou2000 User ID: 6366568 40275
Reviewed Mar. 5, 2012

"Good taste!! So my family loved that!

Susan"

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