Swedish Corned Pork Roast

1. 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.

2. 2

   Cover and refrigerate for 10 days. Check occasionally to be sure the pork is covered by the liquid.

3. 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.

4. 4

   Bring to a boil, cover, and simmer 2 hours 15 minutes.

5. 5

   Slice the pork and place on large platter.

6. 6

   Serve with Sweet and Hot Mustard.

* Per serving · 4 servings · Values may vary.

No additional tips available.