Smoked Shoulder Boiled Dinner Recipe

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Servings: 12


Cost per serving $10.45 view details
  • 1 5-7 lb smoked shoulder
  • 1 large head Savoy (or possibly plain) cabbage
  • 12 white boiling onions
  • 1 lb carrots
  • 3 lbs potatoes
  • 5-6 cloves garlic
  • 2-3 bay leaves or possibly 1 tsp Old Bay seasoning
  • 1/2 tsp whole black or possibly green peppercorns


  1. Rinse the smoked shoulder under cool running water and place in a stockpot tall sufficient to cover with completely with cool water.
  2. To the water, add in the Old Bay seasoning (or possibly whole bay leaves). Peel and smash the garlic cloves with the side of a knife or possibly cleaver and add in to water along with the peppercorns.
  3. Bring the water to a rolling boil but don't allow to boil for any length of time; reduce the heat immediately and simmer over low heat for an hour and a half, or possibly till the shoulder is almost cooked, but not quite.
  4. Meanwhile, prepare the vegetables.
  5. Peel the outermost layer of the boiler onions and throw away. Cut an X in both ends of the onion to prevent from splitting. Add in peeled whole peeled onions to water during the final hour of cooking.
  6. Either baby or possibly large carrots may be used. If using baby carrots, there is no need to peel; add in the baby carrots during the last 30 min of cooking. If using large carrots, slice into 3/8" coin slices and add in during the final 40 min of cooking.
  7. Wedge the cabbage into quarters. Break apart to separate leaves and add in during the final 40 min of cooking.
  8. Peel and quarter the potatoes. Add in during the last 30 min of cooking (don't allow to overcook!)
  9. Serve when all of the vegetables and meat are tender, but vegetables shouldn't be soft. Throw away bay leaves.
  10. Remove the shoulder and carve. Remove the vegetables using a slotted spoon to a colander or possibly dish to allow to drain briefly.
  11. Serve smoked shoulder in the center of each plate, surrounded by all the vegetables and with ample yellow mustard (French's Yellow). Traditionally, the mustard is used as a topping for each of the vegetables, as well as the meat. Some people also like a pat of butter, too.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 388g
Recipe makes 12 servings
Calories 299  
Calories from Fat 35 12%
Total Fat 3.94g 5%
Saturated Fat 1.19g 5%
Trans Fat 0.0g  
Cholesterol 141mg 47%
Sodium 179mg 7%
Potassium 1192mg 34%
Total Carbs 27.72g 7%
Dietary Fiber 4.5g 15%
Sugars 6.47g 4%
Protein 37.28g 60%
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