Prep 240 hrs
Cook 2 hrs 15 mins
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!
- 7570.0 ml water
- 453.59 g pickling salt
- 4.92 ml saltpeter, I made it without and it was fine (optional)
- 3628.73 g boneless pork butt, tied (I used the latter) or 3628.73 g pork loin roast (I used the latter)
- 2 bay leaves
- 15 whole black peppercorns
- 5 whole allspice
- 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.
Those 10 days seemed to take forever, but the wait was well worth it ~ the taste of this roast is different & very, very good! Certainly a different way to prepare! Thanks for posting such an unusual recipe!