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Pickled Pork

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Recipe

 

Yield

2 servings

Prep

10 min

Cook

10 min

Ready

20 min
Trans-fat Free, Sugar-Free

Ingredients

Amount Measure Ingredient Features
½ cup mustard seeds
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1 tablespoon celery seeds
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2 tablespoons red hot pepper sauce
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1 quart white vinegar
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1 each bay leaves
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1 tablespoon kosher salt
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12 each peppercorns
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6 each garlic cloves
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2 pounds pork
butt, boneless
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Ingredients

Amount Measure Ingredient Features
118 ml mustard seeds
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15 ml celery seeds
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3E+1 ml red hot pepper sauce
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0.9 l white vinegar
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1 each bay leaves
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15 ml kosher salt
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12 each peppercorns
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6 each garlic cloves
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907.2 g pork
butt, boneless
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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

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Nutrition Facts

Serving Size 493g (17.4 oz)
Amount per Serving
Calories 101340% 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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