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Corned Pork

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      Title: CORNED PORK
 Categories: Ethnic, Pork
      Yield: 16 Servings
 
      8 lb Pork - shoulder or loin
  1 1/3 c  Kosher salt
      3 tb Salt
      1 ts Sage
      2 ts Thyme
      1 ts Paprika
      2 ts Allspice
      4    Bay leaves
      1 tb Juniper berries -- crushed
 
  Combine the spices and rub into meat.  Place the meat and the chopped
  vegetables in a heavy zip-lock bag, squeeze out as much air as
  possible and seal the bag. Place the bag in the refrigerator, turn
  and massage daily for at least two weeks. Before cooking the meat,
  soak in water for at 24 hours to remove the salt. To cook, place the
  meat in a large pot and cover with water. Bring to a boil, skim, and
  ten add carrots, onions, celery and garlic as desired. Cook for 3 to
  3 1/2 hours or untiltender. Serve with vegetables that have been
  steamed or cooked in some of the pot liquer.
  
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