Simmered Pork Butt With Winter Vegetables
|Pork butt||6 Pound (bone in)|
|Water||1⁄2 Cup (8 tbs) (adjust quantity as required)|
|Dry mustard||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Dried rutabaga||1 Quart|
|Baking potatoes||4 Medium, peeled and diced|
|Chopped green onion||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
Put pork in large heavy kettle.
Add water to almost cover.
Bring to boil, skim and add next 3 ingredients.
Cover and simmer 3 1/2 hours.
Cool, then chill overnight in broth.
Next day, remove all fat from broth and reserve for later use.
Heat and strain broth.
Trim excess fat off pork and set fat side up, on rack in foil-lined roasting pan.
Rub with mixture of mustard, paprika and ginger.
Roast in preheated moderate oven (375Â°F.) 30 minutes, or until well browned and very tender.
Put rutabaga in large saucepan with 2 cups pork broth and cook 5 minutes.
Add potatoes and cook 12 minutes longer, or until very soft.
Mash and add onion and parsley.