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Swedish Corned Pork Recipe

5 stars - based on 4 votes
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This recipe for Swedish Corned Pork is from The Hanson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
To Corn the Roast
2 gallons water
1 pound pickling salt
1 tsp saltpeter (Available at many pharmacies)
8 pounds boneless pork butt, tied

2 Bay leaves
15 whole peppercorns
5 whole allspice
Directions:
Directions:
In a large stainless steel-pot or covered plastic container, mix the water, salt, and saltpeter together until dissolved. Untie the roast and place in the pickling brine. Place a heavy plate on the meat to keep it submerged. Cover and refrigerate for 10 DAYS! Check occasionally to make sure that meat remains submerged.

After the 10 days remove the pork and retie it into a roast. Rinse well with fresh water to remove the brine. Place the roast into a large kettle, cover with fresh water and add the remaining ingredients. Bring to boil, cover, and simmer 2 hours and 15 minutes. Slice the pork on a large platter. Serve with sweet and hot mustard available at most markets but I have included a recipe for this mustard in the misc. section here!
Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
10 days, 3 hours! LOL
Personal Notes:
Personal Notes:
Save this recipe for a special occasion. It is that good. This is another of Jeff Smith's recipes. It is incredible and well worth the time it takes to prepare! It is very similar to Danish style, un-smoked ham. The aroma of it cooking is divine. I have used this recipe to corn fresh pork hocks too! They were wonderful and Andrew has asked me to make them over and over again.

 

 

 

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