New England Boiled Dinner

Although this New England boiled dinner recipe is very similar to corned beef and cabbage, a smoked pork butt in the New England boiled dinner gives delicious results in less time than corned beef. Available in your supermarket meat case, smoked pork butts are traditionally wrapped in red plastic. Remove any netting or coverings before cooking. (Don't worry about the name. The butt cut is from the pork shoulder, not the back end!)

Preparation time: 15 minutes

Cooking time: 24 minutes under high pressure

Yield: 4 to 6 servings

4 cloves garlic

2 cups water

1 bay leaf

1/2 teaspoon whole black peppercorns

2-pound smoked pork butt

1 pound small red or new potatoes

2 large carrots

2 leeks, or 8 scallions

1 small head green cabbage

1. Crush the garlic cloves.

   
   



2. Add the garlic, water, bay leaf, and peppercorns to a pressure cooker.

   
   



3. Place a steaming basket in the pressure cooker.

   
   



4. Place the pork butt in the basket.

   
   



5. Cover and bring to high pressure over high heat.

   
   



6. Lower the heat to stabilize the pressure.

   
   



7. Cook for 20 minutes.

   
   



8. Cut each of the potatoes in half.

   
   



9. Peel the carrots and cut them into 1-inch pieces.

   
   



10. Clean the leeks (or scallions) well and cut them into 1-inch pieces.

    
    



11. Core the cabbage and cut it into quarters.

    
    



12. Remove the pressure cooker from the heat and release the pressure with a quick-release method. Then unlock and remove the cover.

    
    



13. Add the potatoes, carrots, leeks, and cabbage.

    
    



14. Repeat Steps 5 and 6.

    
    



15. Cook for 4 minutes.

    
    



16. Remove the pressure cooker from the heat and release the pressure with a quick-release method. Then unlock and remove the cover.

    
    



17. Remove the vegetables with a slotted spoon to a large serving platter.

    
    



18. Transfer the pork to a cutting board and slice it as thinly as possible.

    
    



19. Place the pork slices with the vegetables.

    
    



20. Spoon some of the cooking liquid over the meat and vegetables.

    
    

Per serving: Calories 447 (From fat 241); Fat 27g (Saturated 9g); Cholesterol 86mg; Sodium 1,815mg; Carbohydrate 27g (Dietary fiber 7g); Protein 24g.

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Source:http://www.dummies.com/how-to/content/new-england-boiled-dinner.html