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swedish corned pork roast


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!


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  • Carbohydrates: 671.4
  • Fats: 73.0
  • Dietary Fiber: 0.0
  • Minerals: 619.0
  • Proteins: 113.0
  • Vitamins: 82.0
  • Water: 0.0


  1. In a large stainless steel pot or pickling crock
  2. Mix the water
  3. Pickling salt
  4. And saltpeter together until dissolved
  5. Untie the pork roast and place in the pickling solution
  6. Place a heavy plate on top of the pork so that it will remain submerged
  7. Cover and refrigerate for 10 days
  8. Check occasionally to be sure the pork is covered by the liquid
  9. After 10 days
  10. Remove the pork and retie it into a roast
  11. Rinse well with fresh water
  12. Place the roast in a large cooking pot
  13. Cover with cold water
  14. And add the remaining ingredients: bay leaves
  15. Peppercorns and whole allspice
  16. Bring to a boil
  17. Cover
  18. And simmer 2 hours 15 minutes
  19. Slice the pork and place on large platter
  20. Serve with sweet and hot mustard

Step 11

Total Time in Minute 14535

Ingredients Count 7

cooking swedish corned pork roast

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Pickling salt


Boneless pork butt

Bay leaves

Black peppercorns


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