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Swedish Corned Pork Roast

Here's how you make Swedish Corned Pork Roast
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  • Servings: 12-16
  • Prep: 10m
  • Cook: 10d
    • The following recipe serves 12-16 people.

Ingredients

The ingredients are:
  • 2 gallons water
  • 1 pound pickling salt
  • 1 teaspoon saltpeter, I made it without and it was fine (optional)
  • 8 pounds boneless pork butt, tied or 8 lbs pork loin roast (I used the latter)
  • 2 bay leaves
  • 15 whole black peppercorns
  • 5 whole allspice
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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