I have made a few corned beef with chuck and pot roast cuts. Using salt,sugar nitrite salt , etc: the results have been excellent. I have not used brisket because they are so big. Pork loins and shoulders are so cheap I would like to try corned pork . What could go wrong ?
What could go wrong? Probably not much. The same process that turns beef into corned beef turns pork into corned pork - and if you use another piece and compare recipes, you might recognize the process from curing ham. You might have to compare recipes a bit - curing times ranging from two to ten days depending on the author - and the actual cooking process could require a slightly different timing, but overall, nothing specific to the animal.
And like corned beef, corned pork is sold canned as luncheon meat. The iconic Spam being an (slightly infamous) example.
I even found one writer that claims pork was actually the more „Irish” version for Irish families (beef being more expensive and mostly exported), while using beef became the American-Irish tradition, resorting to the (Jewish) brisket when beef was actually cheaper and easier to get than pork.
In St.Mary's county Md they have been corning fresh hams for years. You take a fresh ham and put into a brine of pickling spice for 7/10 days than they cut slits in the ham and stuff it with a mixture of greens, Kale,Cabbage,Onion and spices and wrap it up in cheese cloth and place inside a pillow case and place in a large pot and boil for about 18 minutes per pound, remove and let drain good, place in refrigerator for a day or two, unwrap ham and slice thin and serve with some of the stuffing or make a sandwich. For more info look up St Mary's County Md Stuffed Ham recipes.