Swedish Corned Pork Roast

• 2 gallons water
• 1 lb pickling salt
• 1 teaspoon saltpeter, I made it without and it was fine (optional)
• 8 lbs boneless pork butt, tied (I used the latter) or 8 lbs pork loin roast (I used the latter)
• 2 bay leaves
• 15 whole black peppercorns
• 5 whole allspice

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.

water, pickling salt, saltpeter, pork butt, bay leaves, black peppercorns, allspice

Taken from www.food.com/recipe/swedish-corned-pork-roast-197188 (may not work)