I didn't celebrate St Patrick's Day this year but couldn't resist the urge to "corn" something. :)
Instead of the usual corned beef and cabbage, I went with corned pork and hot bacon slaw.
I used the same curing spices I use on corned beef or venison..
For my dry cure, I mix...
5 tablespoons Tender Quick
2 tablespoons brown sugar
1 tablespoon ground black pepper
1 teaspoon ground paprika
1 teaspoon ground bay leaves
1 teaspoon ground allspice
1/2 teaspoon garlic powder
This is enough for 5lbs of meat
I cured a 5lb slice of pork hind leg. Lean pork works best. Back loin would be a good choice for this recipe. The less fat the better.
Rubbed with the cure, wrapped and let it cure in the fridge for 10 days. I went with 5 days per inch thickness of the meat for the curing time. This hunka leg was fairly thick.
After the 10 day cure I rinsed well and soaked in fresh cool water for an hour.
The cooking spices were..
allspice, garlic, crushed bay leaves, crushed juniper berries, onion powder, black pepper and mustard seeds.... I use about a tsp of each, and 2 cloves of the garlic minced. You can add more if needed.
Into the Hasty Bake on the smoke level...
When the pork had reached 145F I added beef stock...
Covered and let it steam until reaching 165F..
I let the pork rest covered for about 30 minutes before slicing..
For my hot bacon dressing I fry slices of bacon...
cook onions in the bacon drippings...
add 1TBS of flour.... cook for a minute...
stir in 1/3 cup of water
1/4 cup cider vinegar
2 TBS sugar
then salt and pepper to taste
The sliced corned pork...
I topped the slaw with the warm dressing then sprinkled with crumbled bacon.
The pork was moist and tender.
Reminded me of a cross between ham, corned beef and pastrami. I'll definately make it again. :)