Boiled Picnic Shoulder Food

NEW ENGLAND BOILED DINNER

Steps:

• In Large stock pot, place shoulder, cover with water
• Bring to a boil and reduce to a simmer, simmer for 2 - 3 hours with lid on, in 1 gallon water to 1lb meat. 5 lbs meat, 5 gallons of water, or cook for 1.5 hours, dump water and begin again
• Once the meat is tender, or an internal temperature of 195, remove the meat, add vegetables. Another method is to time the cooking of meat and add vegetables towards the finishing of the meat. Remove the meat and vegetables, add cabbage to the pot because this takes up too much space to cook with everything else.
• Cook until tender Remove vegetables, place on platter for service
• Serve Sliced shoulder with vegetables and sauce or with whole grain mustard

BOILED PICNIC SHOULDER RECIPE

Steps:

• Let refrigerated pork sit on counter for 1 hour prior to cooking.
• Rinse the shoulder under cold running water.
• Place shoulder in large stock pot.
• Cover shoulder by 2 inches with cold water.
• Place stock pot over Medium-High heat on stove top. Cover.
• Let shoulder come to a rolling boil.
• Reduce heat to just below Medium.
• Boil ham, 20 minutes per pound or until done.
• Ham is done when internal temp reaches 150F degrees.
• Turn off heat. Let ham sit in pot to cool completely.
• Remove from liquid and place on a cutting board.
• Remove and discard the skin and the excess fat. Save the bones.
• Slice as desired.
• Enjoy!

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.