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!
- 2 tablespoons yellow mustard seeds
- 1 tablespoon celery seed
- 1 bay leaf
- 1⁄4 teaspoon black peppercorns
- 2 tablespoons hot sauce
- 1 cup cider vinegar
- 2 tablespoons sugar
- 1⁄4 cup kosher salt
- 6 garlic cloves, peeled and crushed
- 2 cups water
- 1⁄2 lb ice
- 1 1⁄2 lbs boneless pork butt
- 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.