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Pickled pork

Yield: 2 Servings

Ingredients:

• 1/2 c Mustard seed
• 1 tb Celery seed
• 2 tb Louisiana hot sauce
• 1 qt White vineger
• 1 Bay leaf
• 1 tb Kosher salt
• 12 Peppercorns
• 6 Cloves of garlic
• 2 lb Boneless pork butt

Instructions:

Combine everything except the pork in a stainless steel pan and boil for 3 Min. Cool and place in a refrigerator container (plastic glass or stainless steel) and add the pork which you cut into 2" pcs. Stir to remove bubbles. Cover and refrigerate for 3 days. Use for making Red Beans and Rice. From The Frugal Gourmet Cooks American

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