Corned Pork

8 lb Pork - shoulder or loin
1 1/3 c Kosher salt
3 tb Salt
1 ts Sage
2 ts Thyme
1 ts Paprika
2 ts Allspice
4 Bay leaves
1 tb Juniper berries -- crushed

Combine the spices and rub into meat. Place the meat and the chopped 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 hours 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 carrots, onions, celery and garlic as desired. Cook for 3 to 3 1/2 hours or untiltender. Serve with vegetables that have been steamed or cooked in some of the pot liquer.

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