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Swedish Corned Pork Roast

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)90.3388
Energy (kCal)428.4526
Carbohydrates (g)6.8514
Total fats (g)3.0922
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. Cover and refrigerate for 10 days. Check occasionally to be sure the pork is covered by the liquid. | 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. Bring to a boil, cover, and simmer 2 hours 15 minutes. | 5. Slice the pork and place on large platter. | 6. Serve with Sweet and Hot Mustard. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 2 gallons 0.0 0.0 0.0 0.0
    pickling salt 1 lb 403.4676 0.0 89.7602 2.2667
    saltpeter 1 teaspoon 403.4676 0.0 89.7602 2.2667
    pork butt 8 lbs boneless tied used used 403.4676 0.0 89.7602 2.2667
    bay leaf 2 - - - -
    black peppercorn 15 403.4676 0.0 89.7602 2.2667
    allspice 5 24.985 6.8514 0.5786 0.8255

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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