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Boiled New England Dinner

This New England boiled dinner has been a popular dish among our family for a long time. When we moved to California in 1960, I'd make it often to remind us of the East Coast. We're back home now and continue to enjoy this scrumptious dish. —Natalie Cook, Scarborough, Maine
  • Total Time
    Prep: 10 min. Cook: 2 hours
  • Makes
    10 servings

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

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