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Pickled Pork Recipe

Pickled Pork

Alton Brown

Recipe courtesy Alton Brown, 2008

Show: Good EatsEpisode: American Classics: Creole in a Bowl

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

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  • on January 30, 2010

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    This was so good I can't even believe it. I made it for the red beans and rice recipe and I can't imagine the dish without it. Sure, it seems scary, but it really is good.

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  • on January 12, 2010

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    My wife does not like Apple Cider Vinegar so I substituted white vinegar, and added an extra 1 TBSP sugar to make up for the extra "sourness" of the white vinegar. My wife and I both thought it was good; however, we like all kinds of pickled stuff, including pickled pig's feet.
    I even put fresh vegs in left-over pickle juice, and refrigerate for a few days. ummm good.
    Boiled eggs in Jalapeno juice-ummm ummm good. Refrigerate for a couple of weeks..

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  • on August 11, 2009

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    If you are thinking about making Alton's Red beans and rice but are concerned about pickling the pork, let me put your mind at ease. This was as very easy to do, combine the first ingredients, boil, cool and soak. Very easy.

    One tip.... At my megalomart, I could not get a Boston butt which did not weigh less then 4 lbs. after removing the bone I got just over 3 lbs. Next time, I would make twice the brine.

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  • on July 21, 2009

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    Great in red beans & rice, as originally used in New Orleans, but also fun to experiment with. Think of it as "corned pork". Made some awesome Guatemalan-style tacos with it (sauteed in pan!

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  • on December 15, 2008

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    The pickled pork was from the Creole in a Bowl episode and is an ingredient in the red beans and rice.

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  • on December 02, 2008

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    How would one serve this pickle pork?? Do I have to cook the pork after pickling it for 3 days?? I love pickles so I know I will love this, please advice:-

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