- 3 pounds smoked pork shoulder
- salt and pepper to taste
- 2 large onions, quartered
- 6 potatoes, peeled
- 8 ounces carrots, cut in half
- 1 large head cabbage, quartered
- 1 pound fresh green beans, trimmed
- Place the smoked pork into a large pot and fill with enough water to cover. Season with salt and pepper, cover and bring to a boil. Reduce heat to low and simmer for about 30 minutes.
- Add the carrots, potato, cabbage and onions; cover and continue to simmer. Use kitchen string to tie the green beans into a bundle. Add them to the pot, cover and continue to cook until the carrots and potatoes are tender, about 25 minutes.
- To serve, remove pork to a serving dish. Arrange vegetables around it. Allow the pork to rest about 10 minutes before slicing.