Irish 'Bacon' Pork Roast
by Melanie Foster
serves: 6
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Brined and boiled with garlic, this roast is melt-in-your mouth delicious! Great as an alternative to Corned Beef on St. Patrick's Day. |
| Ingredients: |
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8 cups |
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water |
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1 1/2 cups |
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coarse Kosher salt |
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6 1/2 lb |
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pork shoulder, bone-in (Boston butt), fat trimmed |
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3 |
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heads garlic, halved crosswise |
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1 1/2 tsp |
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whole black peppercorns |
| Directions: |
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In a large, heavy pot combine water and salt and stir until dissolved. Add roast, cover and refrigerate 1 day. Bring pork in salt water to a boil. Boil 10 minutes then drain. Fill pot with enough cold water to cover pork. Bring to a boil over high heat. Add garlic and peppercorns. Reduce heat to med-low, cover and simmer gently until pork is tender, about 3 hours (use a slow cooker on low for 6 hours if you wish). Remove meat and garlic to a serving dish, spread garlic over bread or eat with meat. Serve with mustard if you wish.
Optional: After meat is cooked, remove and keep warm. Add carrots, cabbage wedges and new potatoes to cooking liquid and boil until tender, about 15 minutes. Serve with a little of the cooking liquid in shallow bowls.
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