Swedish Corned Pork Roast
Created by Engrossed on November 12, 2011
- Servings: 12-16
- Prep Time: 10m
- Cook Time: 10d
- Recipe #2393
Ingredients
- 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
How to Make
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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.
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Step 2: Cover and refrigerate for 10 days. Check occasionally to be sure the pork is covered by the liquid.
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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.
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Step 4: Bring to a boil, cover, and simmer 2 hours 15 minutes.
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Step 5: Slice the pork and place on large platter.
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Step 6: Serve with Sweet and Hot Mustard.
Nutritional Facts
- 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