Title: Pickled Pork
Categories: Cajun Meat
Yield: 2 Servings

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

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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