Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.37 Kcal (1253 kJ) | ||
| Calories from fat | 122.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.61g | 21% | |
|---|---|---|---|
| Cholesterol | 136.05mg | 45% | |
| Sodium | 11142.32mg | 464% | |
| Potassium | 771.05mg | 16% | |
| Total Carbs | 0.01g | 0% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 43.08g | 86% | |
| Iron | 2.3mg | 13% | |
| Calcium | 86mg | 9% | |
| Amount Per 100 g | |||
| Calories | 41.11 Kcal (172 kJ) | ||
| Calories from fat | 16.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.87g | 21% | |
|---|---|---|---|
| Cholesterol | 18.68mg | 45% | |
| Sodium | 1530.04mg | 464% | |
| Potassium | 105.88mg | 16% | |
| Total Carbs | 0g | 0% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 5.92g | 86% | |
| Iron | 0.3mg | 13% | |
| Calcium | 11.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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