Prep 72 hrs
Cook 0 mins
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!
- 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.
- 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.
- 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!
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.