HOW TO BOIL PORK RECIPES

Steps:

• 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.
• Deglaze pan with white wine, stirring to bring up browned bits; return pork to pot.
• 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.
• 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.
• 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.
• 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.

Steps:

• Let refrigerated pork sit on counter for 1 hour prior to cooking.
• Rinse the shoulder under cold running water.
• Place shoulder in large stock pot.
• Cover shoulder by 2 inches with cold water.
• Place stock pot over Medium-High heat on stove top. Cover.
• Let shoulder come to a rolling boil.
• Reduce heat to just below Medium.
• Boil ham, 20 minutes per pound or until done.
• Ham is done when internal temp reaches 150F degrees.
• Turn off heat. Let ham sit in pot to cool completely.
• Remove from liquid and place on a cutting board.
• Remove and discard the skin and the excess fat. Save the bones.
• Slice as desired.
• Enjoy!