Recipe: Boiled Cured Pork Shoulder and Cabbage Dinner (with carrots and potatoes)

BOILED CURED PORK SHOULDER AND CABBAGE DINNER

"A boiled dinner is one of my favorite meals, and very often a cured pork shoulder can be bought at a good price, which makes it an even stronger favorite. I ask the butcher to cut off the hock end and use it for (Split Pea Soup)."

4 3/4 pounds (about) cured pork shoulder
Water to cover
1 onion stuck with 2 whole cloves (optional)
4 whole potatoes, peeled
4 carrots, peeled and cut in half lengthwise
1 cup small whole onions
4 cabbage wedges
FOR SERVING:
Prepared mustard
Horseradish
Vinegar

Put pork shoulder in a saucepan and cover with cold water. Use a pan in which the shoulder fits neatly so it won't drown in the water. If necessary, turn it from time to time. If you like a spicier flavor, add an onion with 2 whole cloves stuck in it. Bring to a boil, reduce heat, and simmer, covered, 2 1/2 to 3 hours or until meat is tender when pierced with a fork.

Remove meat from broth and keep warm. Remove onion (if used) and discard.

Put potatoes, carrots, and small onions in broth. Cover and boil 15 minutes.

Place cabbage wedges on top of vegetables and continue cooking 15 minutes longer or until potatoes and carrots are tender.

If meat has cooled, slice and place slices on top of cabbage long enough to reheat.

Serve with mustard, horseradish, and vinegar.

Makes 4 servings, with bone for soup and pieces of meat left over for salad and for sandwiches.
Source: The Boston Globe Cookbook, Fourth Edition