Pickled pork

2 servings

Ingredients

Quantity Ingredient
½ cup Mustard seed
1 tablespoon Celery seed
2 tablespoons Louisiana hot sauce
1 quart White vineger
1 Bay leaf
1 tablespoon Kosher salt
12 Peppercorns
6 Cloves of garlic
2 pounds Boneless pork butt

Directions

Combine everything except the pork in a stainless steel pan and boil for 3 Min. Cool and place in a refrigerator container (plastic, glass or stainless steel) and add the pork which you cut into 2" pcs.

Stir to remove bubbles. Cover and refrigerate for 3 days. Use for making Red Beans and Rice.

From The Frugal Gourmet Cooks American

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