Pickled Pork

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20 minutes Prep: 10 minutes Cook: 10 minutes

1013 calories per serving view nutrition facts

Ingredients

1/2	cup	mustard seed
1	tablespoon	celery seeds
2	tablespoons	red hot pepper sauce (eg. Tabasco)
1	quart	white vinegar
1	each	bay leaf
1	tablespoon	kosher salt
12	each	peppercorns
6	each	garlic cloves
2	pounds	pork	butt, boneless

Directions

Combine everything except the pork in a stainless steel pan and boil for 3 minutes.

Cool and place in a refrigerator container (plastic, glass or stainless steel) and add the pork which you cut into 2 inch pieces.

Stir to remove bubbles.

Cover and refrigerate for 3 days.

Use for making Red Beans and Rice.

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