Name: Irish "Bacon" and Cabbage
Yield: 6 Servings
Ingredients: 1 gallon water; 3 cups coarse kosher salt; 1 6 1/2-pound bone-in pork shoulder roast (Boston butt), excess fat trimmed; 3 large heads of garlic, halved crosswise; 1 1/2 teaspoons whole black peppercorns; 1 large head of green cabbage, cut into 6 wedges; 1 pound carrots, peeled, cut crosswise in half, then quartered lengthwise; Fresh thyme sprigs; Spicy mustard

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