Corned Pork & Cabbage

Corned Pork & Cabbage

Ingredients:

1) 1 gallon of water
2) 3 cups coarse kosher salt
3) 1x 4 to 8 lb bone-in pork shoulder roast, excess fat trimmed
4) 6 large heads of garlic, halved crosswise
5) 2 teaspoons whole black peppercorns
6) 1 large head of green cabbage, cut into wedges
7) 1 lb carrots, peeled, cut crosswise in half
8) Spicy mustard and/or horseradish (optional)

Directions:

1) Combine 1 gallon water and salt in a large, heavy pot. Stir until salt dissolves. Add pork. Cover and refrigerate for 1-2 days (2 days is better).

2) Bring pork in salt water to a boil. Boil for 10 minutes. Carefully drain salt water and remove the pork from the pot. 

3) Cutting small, 1-inch slits in the pork, stuff them with half of the sliced garlic. Put the pork back into the pot and refill the pot with enough cold water to cover the pork. Bring that water to a boil over high heat.

4) Add the rest of the garlic and the peppercorns. Transfer water and pork to a slow cooker or continue cooking on stove.

5) Cover and simmer for the next 3 hours until pork is tender. 

6) About one hour before you plan to eat, add carrots and cabbage wedges. Meat is ready when it falls off of the bone.

-Suggestion: Mix the spicy brown mustard with horseradish for a spicy, flavorful sauce to go alongside 

Originally from: https://yourpotluck.com/Corned_Pork___Cabbage.html