St. Patrick's Corned Pork Kettle Recipe | Yummly
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St. Patrick's Corned Pork Kettle

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St. Patrick's Corned Pork Kettle

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  • 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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    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Place on a warm large platter of serving bowl. Enjoy with a cold Irish Stout and some Irish whiskey.
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