Things You'll Need:
- Salt
- Sugar
- Saltpeter
- Minced garlic
- Juniper berries
- Pork shoulder
- Sealable container
- Hand towel
- Plastic wrap
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Step 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.
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Step 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.
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Step 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.
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Step 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.
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Step 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.
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Step 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.
