3 lb whole pork butt
2 whole garlic cloves
4 whole black peppers
1 head cabbage
6 med. carrots
6 med. white turnips
1/4 cup orange marmalade
2 tsp prepared mustard
Place pork butt in an 8 quart kettle. Add peppers, cloves, and water to cover. Bring to boiling, reduce heat and simmer 2 1/4 hours (45 minutes per pound), or until pork is fork-tender.
Meanwhile, remove outer leaves from cabbage; cut cabbage into 6 wedges. Pare carrots and turnips in half. Add vegetables to pork during last half hour of cooking.
Remove pork from kettle; remove net covering or string. In small bowl, blend marmalade and mustard; spread over pork. Run pork under broiler 3-4 minutes, or until richly glazed.
Arrange pork and vegetables on large, heated serving platter.
Save by using Green Cabbage and Serve with Simply Potatoes.
Prices Valid March 6, 2016 to March 12, 2016
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