Pickled Pork

If you have ever wondered what gives a pot of Monday red beans that deep, funky, soulful flavor, this is it.

Pickled pork is a Cajun and Creole tradition that most people outside Louisiana have never heard of. You take chunks of boneless pork butt, submerge them in a spiced vinegar brine loaded with mustard seeds, celery seeds, garlic, peppercorns, bay leaf, and hot sauce, then let the whole thing sit in the refrigerator for three days.

What comes out is tangy, well-seasoned meat that practically falls apart when simmered into a pot of beans. The brine does double duty as a tenderizer and a flavor infusion, and the mustard seeds give each bite a gentle pop of heat.

Kitchen Tips

• Use a non-reactive container (glass, plastic, or stainless steel). Aluminum or cast iron will react with the vinegar and create off flavors.
• Cut the pork into 2-inch pieces before brining. Smaller pieces absorb the brine more evenly than a single large roast.
• Stir the pork after submerging to release any trapped air bubbles. Pork that sits above the brine line will not pickle properly.
• Do not rush the 3-day brine. The full 72 hours is what transforms ordinary pork into something with real character.
• Save the brine after removing the pork. A splash of it added to your red beans pot brings an extra layer of vinegary punch.