Boston Boiled Dinner

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

1. Stir together well the sour cream, Dijon mustard, honey, dry mustard and the 1/4 teaspoon onion powder. Refrigerate.
2. 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. Serve pork shoulder and vegetables with sour cream sauce.

pork picnic shoulder smoked, pickling spices mixed, onion powder, carrots, rectangles, cabbage, green bell pepper, sour cream, dijon style mustard, honey, mustard, onion powder

Taken from www.yummly.com/recipe/Boston-Boiled-Dinner-2247997 (may not work)