Pickled Pork
By: Pearl
Published: Saturday, February 13, 2010 - 2:50am

Ingredients




1/2 cup Mustard seed
1 tablespoon Celery seed
2 tablespoons Louisiana hot sauce
1 quart White vineger
1 Bay leaf
1 tablespoon Kosher salt
12 Peppercorns
6 Cloves of garlic
2 pounds Boneless pork butt

Preparation

1 Combine everything except the pork in a stainless steel pan and boil for 3 Min.  2 Cool and place in a refrigerator container (plastic, glass or stainless steel) and add the pork which you cut into 2" pcs. Stir to remove bubbles. Cover and refrigerate for 3 days. Use for making Red Beans and Rice.