A Pineywoods Home Services, Inc.
1 smoked boneless pork shoulder butt roast (2 to 2½ lbs)
1 lb carrots sliced
8 medium red potatoes, peeled and halved
2 medium onions cut into quarters
1 large cabbage, cut into quarters
1 large turnip, peeled and cut into quarters
1 large rutabaga, peeled, halved, and sliced
Place pork roast in a Dutch oven or soup kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer 1 hour. Add vegetables and cook for another 30 minutes. Drain. Yields 8-10 servings.
Variation: Use corned beef roast.