Swedish Corned Pork Roast

Prep Time
Cook Time
10d 10m
Ready In

"Please note that this recipe takes ten days of pickling time, but is well worth the effort! This is from "The Frugal Gourmet Celebrates Christmas". I made the entire "Swedish Winter Feast" for a past Christmas and it was wonderful! I'll post the other recipes next: Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything!"

Original recipe yields 12-16 servings


  • Serving Size: 1 (972.1 g)
  • Calories 975
  • Total Fat - 60 g
  • Saturated Fat - 21.2 g
  • Cholesterol - 296.2 mg
  • Sodium - 298.9 mg
  • Total Carbohydrate - 26 g
  • Dietary Fiber - 4 g
  • Sugars - 0.1 g
  • Protein - 79.2 g
  • Calcium - 116.6 mg
  • Iron - 6.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 1.6 mg

Step 1

In a large stainless steel pot or pickling crock, mix the water, pickling salt, and saltpeter together until dissolved. Untie the pork roast and place in the pickling solution. Place a heavy plate on top of the pork so that it will remain submerged. *You could probably try this in one of those turkey bags.

Step 2

Cover and refrigerate for 10 days. Check occasionally to be sure the pork is covered by the liquid.

Step 3

After 10 days, remove the pork and retie it into a roast. Rinse well with fresh water. Place the roast in a large cooking pot, cover with cold water, and add the remaining ingredients: bay leaves, peppercorns and whole allspice.

Step 4

Bring to a boil, cover, and simmer 2 hours 15 minutes.

Step 5

Slice the pork and place on large platter.

Step 6

Serve with Sweet and Hot Mustard.

Tips & Variations

No special items needed.



This roast turned out beautifully. So tender and juicy. I halved the recipe and used a 4 pound pork picnic roast and it worked well. Made for the Billboard Recipe Tag Game.

review by:
(2 Jan 2013)