Pickle Meat aka Pickled Pork

Submitted by Malriah

"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: 72hrs 10mins
• Ingredients: 9
• 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).

Reviews

[BeachGirl]

Delicious! We love anything pickled, and this pork was yummy by itself or over rice. I took some, chopped it up, added Carolina BBQ sauce and made sandwiches. It was great! Kari, thanks for a very good recipe I'll be making often.

 

[Gumbo1]

Such a unique and creative dish!! I can hardly wait to add pickled meat to all my home cooked meals. The strong taste of vinegar is what sets this one off for me! I just cant get enough of it!