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Add a photoServings: 12
Ingredients
- 8 lb Pork - shoulder or possibly loin
- 1 1/3 c. Kosher salt
- 3 Tbsp. Salt
- 1 tsp Sage
- 2 tsp Thyme
- 1 tsp Paprika
- 2 tsp Allspice
- 4 x Bay leaves
- 1 Tbsp. Juniper berries, crushed
Directions
- Combine the spices and rub into meat. Place the meat and the minced 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 hrs 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 in carrots, onions, celery and garlic as desired. Cook for 3 to 3 1/2 hrs or possibly till tender. Serve with vegetables which have been steamed or possibly cooked in some of the pot liquer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 12 servings | |
| Calories 362 | |
| Calories from Fat 139 | 38% |
| Total Fat 15.47g | 19% |
| Saturated Fat 5.31g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 14426mg | 601% |
| Potassium 1014mg | 29% |
| Total Carbs 0.69g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.03g | 0% |
| Protein 51.57g | 83% |
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