Boston Boiled Dinner (using smoked pork picnic shoulder)

6 to 7 pound smoked pork picnic shoulder
1 tablespoon mixed pickling spices
2 teaspoons onion powder
6 medium carrots, cut in 1 1/2-inch pieces
1 medium rutabaga, cut in 3x1-inch rectangles
1 small cabbage, cut in wedges
1 medium green bell pepper, cut in strips
1 cup sour cream
2-3 teaspoons Dijon mustard
1-2 teaspoons honey
1 teaspoon dry mustard
1/4 teaspoon onion powder

Stir together well the sour cream, Dijon mustard, honey, dry mustard and the 1/4 teaspoon onion powder. Refrigerate.

Place pork in large Dutch oven, cover with water; add pickling spices and onion powder. Bring to a boil; reduce heat to a simmer. Simmer, covered, 3 to 3 1/2 hours or until meat is very tender.

Remove pork from liquid; keep warm.

Place carrots and rutabaga in boiling liquid. Cook 10 minutes.

Carefully place cabbage wedges and pepper strips over carrots and rutabaga. Continue to cook for 5-10 minutes or until vegetables are tender.

Servings: 4
Source: National Pork Board