Name: Pickled Pork
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H13M0.000S
Total time: P0Y0M3DT0H23M0.000S
Yield: about 1 1/2 pounds
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

Watch how to make this recipe.

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.

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Pickled Pork

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