General Discussion 19

Smoked Pork Shoulder or Corned Beef

mainecoastchef | Mar 12, 200806:42 PM

I had an interesting conversation this afternoon about smoked pork shoulder...........
It's almost St. Patty's day and corned beef is .93 cents a pound; but I don't care. I prefer smoked pork shoulder for a proper boiled dinner. I know it's traditional to have the old corned beef and cabbage on St. Patty's day, but as a Maine resident and descendant I grew up with the pork shoulder. Both dishes are treated simarlarly but are very different in the end. The shoulder has all the things you love about braised pork but with the aromas and flavors of a corned beef dinner. Big chunkes of pork with a smoky briny flavor, begging for a little good mustard. Boiled up with cabbage wedges, Maine white potatoes, carrots, and turnip (the waxy grocery store kind). This periodic dinner was one of my childhood memories. The next day hash and eggs, or just hash... were the fringe benefit from that initial instalment of boiled dinner. How many other New Englanders or Mainers know the pork shoulder as a suitable replacement for the old corned beef and cabbage?

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