Mom's New England Boiled Smoked Pork Butt Dinner
I haven't been able to buy Rolled Smoke Butt in years here in California.
I know that cultures change in areas or over decades. But, drats why do I have to suffer without some of the Eastern Euopean foods I grew up on and loved?
And I still don't know why it is has the name, "Boston" in it.
Featured Pinch Tips Video
- 2 -3 lb
- rolled smoked pork butt, in casing
- 1 pkg
- carrots, cleaned
- potatoes, peeled
- turnips or rutabaga..or both
- melted butter
- finely chopped parsely or finely chopped baby dill
1Have a large soup pan of boiling water.
2Take the pork butt out of the plastic wrap and carefully remove the paper casing.
Carefully place the pork butt in the boiling water and boil on low heat for about an hour.
3Place the potatoes, turnips (or Rutabaga) and carrots in. When they are almost done cooking, place cabbage in.
When the potatoes, turnips or rutabaga, carrots and cabbage are finished cooking take them all out of the pan. Take the pork butt out and slice it in not too thick slices. But about 1/3". Place on serving plater, place the vegetables around the pork and pour a little melted butter and chopped parsely or chopped dill on top of the vegetables. Serve hot!
4Save the water to make a bean soup or chowder with.
5Rose Packing Co. in Illinios sells both kinds of Smoked Pork Butt, rolled or square.
I call them and spoke to Rick who is here in California. It is the exact recipe they used for making the Dainty brand my Grandmother, Mom and I used. They can have a case of it sent to their supplier here and I will pick it up next Friday. I am one happy camper!