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  Corned Pork
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 230
Ingredients:
8 lb Pork - shoulder or loin
1 1/3 cup Kosher salt
3 tbsp Salt
1 tsp Sage
2 tsp Thyme
1 tsp Paprika
2 tsp Allspice
4 Bay leaves
1 tbsp Juniper berries -- crushed
Instructions:
Combine the spices and rub into meat. Place the meat and the chopped
vegetables in a heavy zip-lock bag, squeeze out as much air as
possible and seal the bag. Place the bag in the refrigerator, turn
and massage daily for at least two weeks. Before cooking the meat,
soak in water for at 24 hours to remove the salt. To cook, place the
meat in a large pot and cover with water. Bring to a boil, skim, and
ten add carrots, onions, celery and garlic as desired. Cook for 3 to
3 1/2 hours or untiltender. Serve with vegetables that have been
steamed or cooked in some of the pot liquer.

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