Pickle Meat aka Pickled Pork |
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Prep Time: 10 Minutes Cook Time: 4310 Minutes |
Ready In: 4320 Minutes Servings: 4 |
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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. 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).
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