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Pickled Pork

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Submitted by Joy Baldwin

YIELD

2 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

½ 118
CUP ML MUSTARD SEEDS *
1 15
TABLESPOON ML CELERY SEEDS
2 3E+1
TABLESPOONS ML RED HOT PEPPER SAUCE *
1 0.9
QUART L WHITE VINEGAR *
1 1
EACH EACH BAY LEAVES *
1 15
TABLESPOON ML KOSHER SALT
12 12
EACH EACH PEPPERCORNS *
6 6
EACH EACH GARLIC CLOVES
2 907.2
POUNDS G 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 493g (17.4 oz)
Amount per Serving
Calories 1013 40% 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?
Trans-fat Free, Sugar-Free
 

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