Growing up in Australia we always had pickled pork at Christmas. The cut (probably a butt) was brined by the butcher and was cooked by boiling at a low temp. My wife and I both remember it had a texture like corned beef but had a "hammy" taste. My sister, who lives in Australia, tells me that it is still available from her local butcher and a few supermarkets and I recall seeing pickled pork when I lived in England.
I have searched the web but find that most references to pickled pork are for cubes of meat used in cajun cooking (beans and rice). All other references relate to cooking the meat. I tried injecting a pork roast with TQ and using TQ as a dry rub and curing for about 5 days. I boiled one piece and smoked another. The taste and texture were like corned beef rather than "hammy". It was also a little salty but I should have soaked it a little longer after curing.
Does anyone here have any experience with pickled pork. I am wondering if I should use a liquid brine (injecting and soaking)?