A fresh pork picnic comes from the lower part of the shoulder. It's an excellent cut for pulled pork, long, slow roasting, or boiled dinners.
Sweet potatoes, turnips, and cabbage make this pork boiled dinner a complete, hearty meal, and it's budget-friendly. The roast is braised with the vegetables, making a wonderful weekend family meal. Feel free to use red-skinned potatoes and carrots in the dish as well.
This dish is made with a fresh pork picnic, but a smoked picnic may be substituted.
- 1 pork shoulder (fresh picnic)
- 1 to 2 tablespoons all-purpose flour (as needed to coat the roast)
- Pinch seasoned salt
- Pinch black pepper
- 2 tablespoons shortening (or vegetable oil)
- 2 cups water
- 1 bay leaf
- 1 large clove garlic
- 4 sweet potatoes (peeled, cut into chunks)
- 4 large turnips (peeled, cut into chunks)
- 1/2 medium cabbage (cut into 4 wedges)
- Remove the skin and much of the fat from the pork picnic.
- Dust the pork roast with flour to coat and then rub it with seasoned salt and freshly ground black pepper.
- Heat shortening or vegetable oil in a Dutch oven or large kettle over medium-high heat; brown the pork on all sides. Add water, bay leaf, and garlic. Bring to a boil; cover the pot tightly and simmer the pork for 1 1/2 hours.
- Add the sweet potatoes and turnips to the pot and cook for 15 minutes. Add the cabbage wedges and cook for another 20 minutes, or until cabbage is tender. Arrange pork and vegetables on a platter.
- The pork picnic shoulder comes from the lower part of the shoulder. Whether smoked or fresh, it's an excellent cut for long and slow braising. Pulled pork is usually made with pork shoulder.
- Use pork butt in this recipe if you'd like. The pork butt, also known as Boston butt, comes from the upper part of the shoulder.
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|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||5 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||11 g|