St. Patrick’s Day, With Pork

I searched online and found this recipe, from


  • 1 gallon water

  • 3 cups coarse kosher salt

  • 1 6 1/2-pound bone-in-pork shoulder roast, excess fat trimmed

  • 6 large heads of garlic, halved crosswise 

  • 2 teaspoons whole black peppercorns

  • 1 large head of green cabbage, cut into wedges

  • 1 pound carrots, peeled, cut crosswise in half

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

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

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. 

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

Cover and simmer for the next 3 hours until pork is tender.
About one hour before you plan to eat, add carrots and cabbage wedges. Meat is ready when it falls off the bone. 

If you like boiled potatoes with your dish, make them as usual. I'm not a big fan and instead made mashed potatoes. 

I have to be honest and say I was worried that I was ruining a perfectly good pork shoulder by boiling it, but it was really good. The meat was tender and juicy and the salt had permeated the meat deliciously, but not by too much. 

After just a few hours of cooking, the garlic and peppercorns had infused the meat and vegetables with their tangy and garlicky flavor. The flavors of the two corned meats are similar, but the pork flavor definately resonates here, you can tell the difference.