📝 About This Recipe
While corned beef is the standard, this old-world brine-cured pork shoulder offers a succulent, buttery alternative that melts in the mouth. We use a traditional wet-cure infused with toasted aromatics and warm spices to transform a humble pork butt into a rosy, tender masterpiece. It is the ultimate comfort food, striking a perfect balance between salty, savory, and subtly sweet notes.
🥗 Ingredients
The Meat
- 4-5 lbs Pork Shoulder (Boston Butt) (boneless, tied with butcher's twine)
The Curing Brine
- 2 quarts Water (filtered)
- 1 cup Kosher Salt (do not use table salt)
- 2 teaspoons Pink Curing Salt (Prague Powder #1) (essential for color and safety)
- 1/2 cup Brown Sugar (packed)
- 2 tablespoons Honey
- 5 cloves Garlic (smashed)
- 3 tablespoons Pickling Spice (toasted for maximum flavor)
The Cooking Liquid
- 1 large Yellow Onion (quartered)
- 2 medium Carrots (rough chopped)
- 2 stalks Celery (rough chopped)
- 1 tablespoon Black Peppercorns (whole)
- 3 pieces Bay Leaves (dried)
👨🍳 Instructions
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1
In a small skillet over medium heat, toast the pickling spices for 2-3 minutes until they become fragrant and slightly darkened.
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2
In a large stockpot, combine 1 quart of water with the kosher salt, pink curing salt, brown sugar, honey, garlic, and toasted pickling spices.
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3
Bring the mixture to a simmer, stirring constantly until the salts and sugars are fully dissolved. Remove from heat.
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4
Add the remaining quart of water (or ice cubes) to the pot to cool the brine down rapidly. The brine must be completely cold (below 40°F) before adding the meat.
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5
Place the pork shoulder in a large, non-reactive container or a heavy-duty brining bag. Pour the cold brine over the meat, ensuring it is fully submerged.
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6
Refrigerate the pork for 5 to 7 days. If using a container, flip the meat once every 24 hours to ensure even curing.
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7
After the curing period, remove the pork from the brine and discard the liquid. Rinse the meat thoroughly under cold running water to remove excess surface salt.
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8
Place the rinsed pork in a large, clean Dutch oven. Add the onion, carrots, celery, peppercorns, and bay leaves.
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9
Cover the pork with fresh water by at least 2 inches. Bring to a boil, then immediately reduce the heat to a very low simmer.
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10
Cover the pot with a tight-fitting lid and simmer for 3 to 4 hours, or until the pork is fork-tender but not falling apart.
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11
Remove the pot from the heat and let the pork rest in its cooking liquid for 20-30 minutes; this keeps the meat incredibly juicy.
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12
Transfer the pork to a carving board. Slice against the grain into thick slabs or thin ribbons depending on your preference.
💡 Chef's Tips
Always use Prague Powder #1 (pink salt) for the cure; it prevents spoilage during the long brine and gives the pork its signature rosy hue. Make sure the brine is ice-cold before adding the pork to prevent any bacterial growth or premature 'cooking' of the exterior. If you find the meat too salty after rinsing, soak it in fresh cold water for 1 hour before boiling to leach out more salt. Don't rush the simmer; a hard boil will make the muscle fibers tough and stringy instead of tender. Save the cooking liquid! It is a flavorful base for a split pea or lentil soup the next day.
🍽️ Serving Suggestions
Serve alongside buttery colcannon (mashed potatoes with kale or cabbage) for a traditional Irish-American feel. A side of sharp, whole-grain mustard or a creamy horseradish sauce cuts through the richness of the pork perfectly. Pair with a crisp, dry hard cider or a malty Irish Red Ale to complement the salty-sweet profile. Leftovers are world-class when fried up in a 'Corned Pork Hash' with crispy diced potatoes and poached eggs. Serve with roasted root vegetables like parsnips and turnips glazed with a bit of maple syrup.