Pickled Pork

  • Level: Easy
  • Total: 72 hr 23 min
  • Prep: 10 min
  • Inactive: 72 hr
  • Cook: 13 min
  • Yield: about 1 1/2 pounds
Save Recipe

Ingredients

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

Directions

  1. Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive 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 the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Crispy Pork with Asparagus and Pickled Onions

Pickle Schnitzel-Pickle-Brined Pork Chops with Sweet and Spicy Peppers

Montreal Smoked Pulled Pork with Curry Pickles

Red Pork Posole with Pickled Onions and Queso Fresco

Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions

Banh-mi Wrap: Vietnamese Grilled Pork Wrap with Pickled Carrots and Mint

Slow-Cooked Pork Tacos with Fire-Roasted Tomatoes and Pickled Onions

Peanut Smoked Pork Loin with Peanut Butter BBQ Sauce and Carrot and Pickled Onion Salad