Pickled Pork
Yield
2 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
mustard seeds
|
*
|
| 15 | ml |
celery seeds
|
|
| 3E+1 | ml |
red hot pepper sauce
|
*
|
| 0.9 | l |
white vinegar
|
*
|
| 1 | each |
bay leaves
|
*
|
| 15 | ml |
kosher salt
|
|
| 12 | each |
peppercorns
|
*
|
| 6 | each |
garlic cloves
|
|
| 907.2 | 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.
