Boiled Pork Dinner

Submitted by akcooker

"Originally from my mother-in-law and based on a New England dish. I've modified it over the years to fit my family's taste. The amount of vegetables can certainly be varied according to your own preference."

 

• Ready In: 2hrs 20mins
• Ingredients: 10
• Serves: 6

ingredients

• 2 lbs pork sirloin roast or 2 lbs roast
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon instant garlic (not garlic salt) or 1 teaspoon garlic powder (not garlic salt)
• 1⁄4 cup dry white wine (or water)
• 32 ounces low sodium chicken broth
• 6 medium potatoes, peeled and cut in half
• 6 medium carrots, peeled and cut in half
• 2 large onions, peeled and cut in half
• 1 medium head of cabbage, cored

directions

1. Cut pork into 2 or 3 large chunks and trim extra fat. In large stock pot, saute pork in olive oil until browned on all sides. Sprinkle pork with thyme and garlic; remove to plate.
2. Deglaze pan with white wine, stirring to bring up browned bits; return pork to pot.
3. Add all other ingredients except cabbage. Bring to a boil; lower heat, cover and keep on low boil for about 2 hours or until pork starts to fall apart. This can take longer if pork simmers at a lower temperature. This is a good dish to make on cold winter days; the pork can simmer along for many hours if you'd like to hold it longer.
4. About 15 minutes prior to serving, cut cabbage into large shreds; stir into pot. (If it looks like too much, add half now and stir in more after first addition starts to wilt.) Bring to a boil and cook until cabbage wilts and is soft.
5. This makes a soupy roast, not a thickened gravy. Serve in large bowls with good bread to sop up the au jus. It's even better the second day.
6. This can be made in a crock pot, but needs to be adjusted: use less broth (only a cup or two); transfer everything to a pot when ready to add the cabbage in order to boil it down (hence, "boiled dinner"). You can skip the browning, but the flavor is not as good.

Reviews

[Tiomarrano]

I tried this...it is really delicious...I didn't use olive oil and I added diced onion, and used "herbs of provence" instead of thyme only and I used regular chicken bouillon granulated form of it and left out any salting because of the bouillon having salt in it........It came out very nice...great recipe...thanks for sharing it.