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