A Stick-to-Your-Ribs One-Pot Meal: Smoked Pork with Winter Vegetables

By Marie Rama, Bryan Miller

Smoked shoulder of pork is an inexpensive and versatile cut of meat. You may be familiar with pork roast and pork tenderloin but not this delicious cut. Pork shoulder (also called pork “butt” even though it is far from the hog’s butt — probably a practical joke) is the upper part of a hog’s shoulder. Its firm, rosy, and well-marbled meat is used in pâtés and sausages. Pork shoulder is usually sold trimmed and tied to hold its shape while cooking. Buy it smoked, and you have a delicious flavor cooked right in.

Smoked Pork with Winter Vegetables

Preparation time: 10 minutes plus soak time

Cooking time: About 1 hour and 30 minutes

Yield: 4 servings

3 to 4 pounds boneless smoked pork shoulder

1 large yellow onion, peeled and halved

2 bay leaves

10 black peppercorns

6 carrots, peeled and quartered crosswise

6 medium baking potatoes, peeled and quartered

3 large parsnips, peeled and quartered crosswise

1/2 head green cabbage, cut into 3 to 4 wedges

1/4 cup chopped parsley

Salt and pepper

1 stick softened butter

Dijon-style mustard

  1. Remove the netting from the pork shoulder and soak the meat in warm water for about 5 minutes to remove excess salt.

  2. Place the pork, onion, bay leaves, and peppercorns in a large pot; add cold water to cover. Cover the pot and bring the water to a boil.

  3. Reduce the heat and simmer for 1 hour and 10 minutes, adding more water if necessary to keep the pork immersed in the liquid.

  4. Remove the onion and bay leaves with a slotted spoon and discard. Add the carrots, potatoes, and parsnips and bring the liquid to a boil again. Reduce the heat and simmer for 10 minutes.

  5. Add the cabbage and return to a boil. Reduce the heat and simmer for another 10 to 15 minutes, or until the pork and vegetables are tender.

  6. Remove the meat from the simmering liquid and slice it into serving portions; arrange the slices on a serving platter. Remove the vegetables with a slotted spoon and arrange them around the meat.

  7. Sprinkle the meat and vegetables with parsley. Season the vegetables with salt and pepper to taste. Serve with small bowls of butter, to mash into the steaming vegetables, and the mustard, for the pork.

Per serving: Calories 634 (From Fat 373); Fat 42g (Saturated 18g); Cholesterol 128mg; Sodium 2,100mg; Carbohydrate 43g (Dietary Fiber 8g); Protein 28g.

Vary It! If you can’t find smoked pork shoulder (also called pork butt) in your supermarket, you can make this recipe with a 3-pound boneless smoked ham.