How to Cure Pork Shoulder

Curing pork shoulder originally was the practice of covering meat in a salt cure to preserve it for a long period of time, but with modern technology, curing meat to store it has become an archaic practice. These days, however, some cooking enthusiasts prefer the tastes and flavors imparted to meat as a result of the curing process.

Things You'll Need

• Salt
• Sugar
• Saltpeter
• Minced garlic
• Juniper berries
• Pork shoulder
• Sealable container
• Hand towel
• Plastic wrap

Instructions

1. Combine 1 1/2 cups salt, one-half-cup sugar, one-half-teaspoon saltpeter, one teaspoon minced garlic and 10 crushed juniper berries. Mash them well together to form a paste.

2. Cover the entire surface of a five-pound trimmed pork shoulder with the prepared cure and place in a large, sealable container. Place the container in the refrigerator and allow it to cure for three days.

3. Flip the pork shoulder over twice daily while it is curing. When liquid starts to form on the bottom of the container, baste it over the top of the pork shoulder.

4. After three days, rinse the pork shoulder thoroughly with cold water. Gently dry it with a hand towel and wrap tightly in plastic wrap.

5. Place the pork shoulder in the refrigerator and allow it to cure for two weeks longer. Remove the pork shoulder from the refrigerator three days before you plan to cook it.

6. Unwrap and soak the meat in cold water all three days, changing the water daily. This will remove some of the excess salt before cooking. Cook the meat on the grill, in the oven, or in recipes requiring cured pork shoulder.

Tips & Warnings

• Double the ingredients and curing time for a 10-pound pork shoulder or other large meats.

• Never allow saltpeter to come in contact with other meats, as they will appear to be raw, regardless of the amount of time they are cooked.

References

• Glorious French Food