Pickled Pork - Alton Brown

READY IN: 72hrs
Recipe by DrGaellon

From "Good Eats," episode "American Classics III." Used to make Red Beans and Rice. Note that this is a flavoring method, and is not edible as is; it still has to be cooked first!

Top Review by vabluei

I use this recipe for making red beans and rice. The pickled pork adds just the right flavor. I like to leave in the brine for 5-6 days to make the flavor more intense. Excellent eats.

Ingredients Nutrition

Directions

  1. Combine mustard seeds, celery seeds, bay leaf, peppercorns, hot sauce, vinegar, sugar, salt, garlic and water in a saucepan. Place over medium-high heat until boiling, reduce to a simmer, and maintain for 3 minutes. Turn off heat and add ice.
  2. Cut pork butt into 2" cubes. Place in a large zip top bag. When the brine is cool, pour it in as well. Press out as much air as possible and seal the bag. Refrigerate for a minimum of 3 days, turning bag a couple of times a day.
  3. Keeps 2 weeks in the refrigerator; after that, drain and freeze. Note that this is NOT edible as is; it still has to be cooked!

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