Swedish Corned Pork Roast
Recipe: #2393
November 12, 2011
"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 is 12-16 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
1 Reviews
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