Pickled Pork
Ingredients
1/2 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
Preparation
1
Combine everything except the pork in a stainless steel pan and boil for 3 Min.
2
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.
Tools
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Yield:
1.0 servings
Added:
Saturday, February 13, 2010 - 2:50am
