• 6-7 lb. Bone-In Pork Picnic Shoulder
  • 1 Tbsp. mixed pickling spices
  • 2 tsp. onion powder
  • 6 medium carrots, cut in 1 ½ inch pieces
  • 1 medium rutabaga, cut in 3×1 inch rectangles
  • 1 small cabbage, cut in wedges
  • 1 medium green bell pepper, cut in strips
  • 1 cup sour cream
  • 2-3 tsp. Dijon-style mustard
  • 1-2 tsp. honey
  • 1 tsp. dry mustard
  • ¼ tsp. onion powder



Pork Shoulder

Meal Course:


Dish Type:



  1. Stir together the sour cream, Dijon mustard, honey, dry mustard and onion powder. Refrigerate.
  2. Place Pork Picnic Shoulder in Dutch oven, cover with water; add pickling spices and onion powder. Bring to a boil; reduce heat to a simmer. Simmer, covered, 3 to 3 ½ hours or until meat is tender.
  3. Remove pork from liquid; keep warm.
  4. Place carrots and rutabaga in boiling liquid. Cook 10 minutes. Carefully place cabbage wedges and pepper strips over carrots and rutabaga.
  5. Continue to cook for 5-10 minutes or until vegetables are tender.
  6. Serve pork shoulder and vegetables with sour cream.