Corned Pork

1. 1

   Combine the spices and rub into meat.

2. 2

   Place the meat and the chopped vegetables in a heavy zip-lock bag, squeeze out as much air as possible and seal the bag.

3. 3

   Place the bag in the refrigerator, turn and massage daily for at least two weeks.

4. 4

   Before cooking the meat, soak in water for at 24 hours to remove the salt.

5. 5

   To cook, place the meat in a large pot and cover with water.

6. 6

   Bring to a boil, skim, and ten add carrots, onions, celery and garlic as desired.

7. 7

   Cook for 3 to 3 1/2 hours or until tender.

8. 8

   Serve with vegetables that have been steamed or cooked in so

* Per serving · 4 servings · Values may vary.

No additional tips available.