Pickled Pork - Alton Brown

Submitted 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!"

 

• Ready In: 72hrs
• Ingredients: 12
• Yields: 1 1/2 lb
• Serves: 6

ingredients

• 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

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!

Reviews

[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.