Swedish Corned Pork Roast Recipes

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SWEDISH CORNED PORK ROAST

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!

Provided by Engrossed

Categories     Ham

Time P10DT2h15m

Yield 12-16 serving(s)

Number Of Ingredients 7



Swedish Corned Pork Roast image

Steps:

  • 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.
  • Cover and refrigerate for 10 days. Check occasionally to be sure the pork is covered by the liquid.
  • 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.
  • Bring to a boil, cover, and simmer 2 hours 15 minutes.
  • Slice the pork and place on large platter.
  • Serve with Sweet and Hot Mustard.

Nutrition Facts : Calories 671.4, Fat 47.5, SaturatedFat 16.4, Cholesterol 199.6, Sodium 14860.4, Protein 56.7

2 gallons water
1 lb pickling salt
1 teaspoon saltpeter, I made it without and it was fine (optional)
8 lbs boneless pork butt, tied (I used the latter) or 8 lbs pork loin roast (I used the latter)
2 bay leaves
15 whole black peppercorns
5 whole allspice

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