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Course: Mains
Keyword: Meats, Pickled Pork, Pickles, Pork, Southern

Pickled Pork

ACTIVE TIME: 23 minutes
TOTAL TIME: 3 days 23 minutes
Yield: 1 pounds
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  • 2 cups water
  • 1 cup apple cider vinegar
  • 1/4 cup kosher salt
  • 6 cloves garlic, peeled and crushed
  • 2 tablespoons sugar
  • 2 tablespoons yellow mustard seed
  • 2 tablespoons hot sauce
  • 1 tablespoon celery seed
  • 1 bay leaf
  • 1/4 teaspoon whole black peppercorns
  • 8 ounces ice
  • 1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes
ACTIVE TIME: 23 minutes
TOTAL TIME: 3 days 23 minutes
Yield: 1 pounds

Procedure

  • Combine all of the ingredients except the ice and the pork in a nonreactive 2-quart saucepan set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice, and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible, seal the bag, and place in a leak-proof containter in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove the pork from the brine and freeze.
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