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Pickled Pork

 

219

Yield

2

servings

Prep

10

min

Cook

10

min

Ready

20

min

Trans-fat Free, Sugar-Free
 

Ingredients

½ cup mustard seeds
*
1 tablespoon celery seeds
2 tablespoons red hot pepper sauce
*
1 quart white vinegar
*
1 each bay leaves
*
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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 493g (17.4 oz)
Amount per Serving
Calories 101340% of calories from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 390mg 130%
Sodium 3765mg 157%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 270g
Vitamin A 1% Vitamin C 17%
Calcium 20% Iron 38%
* based on a 2,000 calorie diet How is this calculated?

 

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