Swedish Corned Pork Roast

Ingredients

• 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 pork loin roast (I used the latter)
• 2 bay leaves
• 15 whole black peppercorns
• 5 whole allspice

Directions

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.