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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. pork sirloin roast (pork sirloin tip roast or pork loin roast)
- 1/2 gal. water
- 1 1/2 cups kosher salt
- 1/2 cup brown sugar
- 2 Tbsp. pickling spice
- 1 1/2 tsp. pink curing salt (available on Amazon)
- 4 cloves fresh garlic (mashed)
- 2 Tbsp. black peppercorns
- 1/2 gal. ice
- 1 head green cabbage (cored and quartered)
- 1 large onion (peeled and quartered)
- 1 lb. fingerling potatoes
- 2 carrots (peeled and cut into even pieces)
- 2 stalks celery (cut into even pieces)
- 1 qt. vegetable broth
- 2 Tbsp. pickling spice
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Directions
- In a stock pot, bring the water to a boil and reduce heat to a simmer. Add the salt and sugar and stir until dissolved. Turn off the heat and add the pickling spice, curing salt, garlic, and peppercorns.
- Let the mixture cool for 20 minutes. Stir in the ice and stir to dissolve. Add the meat to a 2 1/2 gallon re-closable bag and pour over the brine mixture.
- Put in the refrigerator and let cure for 7 to 10 days. Turn the bag, each day and make sure the meat is completely covered. After 7-10 days, removed the meat from the brine and rinse. Wrap and store for preparation.
- In an Instant Pot, place the meat, vegetables, potatoes, broth and pickling spice. Cover and lock, push the Meat/Stew button to program the cooking and then wait for the alarm to signal the end of cooking.
- Place on a warm large platter of serving bowl. Enjoy with a cold Irish Stout and some Irish whiskey.
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