Ingredients
1 smoked boneless pork shoulder butt roast (2 to 2-1/2 pounds)1 pound fresh carrots, sliced lengthwise and halved8 medium red potatoes. peeled and halved2 medium onions, cut into quarters1 large head cabbage, cut into quarters1 large turnip, peeled and cut into quarters1 large rutabaga, peeled, halved and sliced
Preparation
Place pork roast in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add the remaining ingredients; return to a boil. Reduce the heat. Cover and simmer for 1 hour or until the vegetables are tender; drain.
