Swedish Pork Roast Recipes

SWEDISH CORNED PORK ROAST

Steps:

• In a large stainless steel pot or pickling crock, mix the water, pickling salt, and saltpeter together until dissolved. Untie the pork roast and place in the pickling solution. Place a heavy plate on top of the pork so that it will remain submerged.
• Cover and refrigerate for 10 days. Check occasionally to be sure the pork is covered by the liquid.
• After 10 days, remove the pork and retie it into a roast. Rinse well with fresh water. Place the roast in a large cooking pot, cover with cold water, and add the remaining ingredients: bay leaves, peppercorns and whole allspice.
• Bring to a boil, cover, and simmer 2 hours 15 minutes.
• Slice the pork and place on large platter.
• Serve with Sweet and Hot Mustard.

SOUTHWESTERN PORK ROAST

Steps:

• Combine the first six ingredients; rub over the roast. Cover and refrigerate overnight. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

SWEDISH POT ROAST

Steps:

• Combine nutmeg, cinnamon, ginger, salt, and pepper; rub into meat.
• Heat pressure cooker, add olive oil and brown meat well on all sides.
• Add onion, garlic, brown sugar dissolved in wine, water, and bay leaves.
• Close.
• cover securely.
• Place pressure regulator on vent pipe and cook 35 minutes with pressure regulator rocking slowly.
• Let pressure drop of its own accord.
• Or cook at 300 degrees for about 4 hours in a Dutch oven, or cook 8 hrs on low in a crock pot.
• (This is my preferred method.).

SWEDISH PORK ROAST

Steps:

• In a small saucepan cover prunes with water bring to a boil. Remove from heat and let stand for 30 minutes.Preheat oven to 350° F. In a Dutch oven over medium-high heat brown pork on all sides in butter or margarine and oil remove meat and drain off fat. Add vermouth and whipping cream. Stirring over low heat with a whisk, bring to just under boiling.Add salt and pepper to taste. Return meat to pan. Cover and bake for 1 1/2 hours or until meat thermometer registers 170° F. Add prunes during the last 30 minutes of cooking, basting them well. Transfer pork and prunes to a heated platter cover and keep warm.Skim fat from surface of pan juices. Bring liquid to a boil and reduce volume to about 1 cup. Stir in jelly and simmer briefly until smooth. Serve sauce separately.

GRANDMA SALLY'S SWEDISH RUSKS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Beat sugar, shortening, and milk together in a large bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
• Mix flour, baking powder, cardamom, and salt together in a bowl. Add to the wet ingredients in batches, mixing after each addition until incorporated. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 30 minutes. Reduce the oven temperature to 250 degrees F (120 degrees C).
• Cut cake into three 3-inch strips lengthwise and thirteen 1-inch strips crosswise for a total of 39 pieces. Lay pieces on their sides on 2 cookie sheets. Sprinkle the top sides of the cookies with 1/2 of the cinnamon sugar.
• Bake rusks in the 250 degrees F (120 degrees C) oven for 45 minutes. Remove from the oven, flip rusks, and sprinkle with remaining cinnamon sugar. Bake until golden brown, 15 to 20 more minutes.

SWEDISH PORK ROAST

Steps:

• In a small saucepan cover prunes with water bring to a boil. Remove from heat and let stand for 30 minutes.Preheat oven to 350° F. In a Dutch oven over medium-high heat brown pork on all sides in butter or margarine and oil remove meat and drain off fat. Add vermouth and whipping cream. Stirring over low heat with a whisk, bring to just under boiling.Add salt and pepper to taste. Return meat to pan. Cover and bake for 1 1/2 hours or until meat thermometer registers 170° F. Add prunes during the last 30 minutes of cooking, basting them well. Transfer pork and prunes to a heated platter cover and keep warm.Skim fat from surface of pan juices. Bring liquid to a boil and reduce volume to about 1 cup. Stir in jelly and simmer briefly until smooth. Serve sauce separately.