Pickled Pork

Name: Pickled Pork
Ingredients: 2 cups water; 1 cup apple cider vinegar; 1/4 cup kosher salt; 6 cloves garlic, peeled and crushed; 2 tablespoons sugar; 2 tablespoons yellow mustard seed; 2 tablespoons hot sauce; 1 tablespoon celery seed; 1 bay leaf; 1/4 teaspoon whole black peppercorns; 8 ounces ice; 1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes

12 ingredients

6 steps

Ingredients

2 cups water
1 cup apple cider vinegar
1/4 cup kosher salt
6 cloves garlic, peeled and crushed
2 tablespoons sugar
2 tablespoons yellow mustard seed
2 tablespoons hot sauce
1 tablespoon celery seed
1 bay leaf
1/4 teaspoon whole black peppercorns
8 ounces ice
1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes

Directions

1

Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive saucepan, set over high heat and bring to a boil.
2

Reduce the heat and maintain a simmer for 3 minutes.
3

Remove from the heat, add the ice and stir.
4

Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid.
5

Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally.
6

Use within 2 weeks or remove from the pork from the brine and freeze.