Pickle Meat aka Pickled Pork

New Orleans original red beans and rice meat ingredient. I can't eat beans with out it! Sometimes I totally leave out the sausage and put in extra pickle meat! Cook time includes refrigeration time.

• Ready In: 72 hrs 10 mins
• Serves: 4

Ingredients

• 1⁄2 cup mustard seeds
• 1  tablespoon celery seed
• 2  tablespoons  hot sauce (I use Louisiana hot sauce or tabasco)
• 1  quart white vinegar
• 1  bay leaf
• 1  tablespoon kosher salt
• 12  peppercorns
• 6 -10  cloves garlic (depending on taste)
• 2  lbs  boneless pork butt

Directions

1. Combine everything except pork butt in a sauce pan and boil for 5 minutes.
2. Allow to cool.
3. While seasoning is cooling, cut pork butt into 2 inch pieces.
4. Combine pork butt and seasoning mixture in a container with a tight fitting cover.
5. Stir to remove bubbles.
6. Cover and refrigerate for 3 days.
7. Use when making red beans and rice (just throw a cup or two in with the beans while they cook).