Pickled Pork

This Cajun side-dish features Mustard seed, Celery seed, Louisiana hot sauce, White vineger, Leaf. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Boiling

Cuisine: Cajun

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 1740.0

Dietary: Gluten-free

Description

This Cajun side-dish features Mustard seed, Celery seed, Louisiana hot sauce, White vineger, Leaf. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

1/2 cup Mustard seed
1 tablespoon Celery seed
2 tablespoon Louisiana hot sauce
1 quart White vineger
1 Bay Leaf
1 tablespoon Kosher salt
12 Peppercorns
6 Cloves Of garlic
2 pound Boneless pork butt

Directions

1
Combine everything except the pork in a stainless steel pan and boil for 3 Min.
2
Cool and
3
place in a refrigerator container (plastic, glass or stainless steel) and
4
add the pork which you
5
cut into 2" pcs.
6
Stir to remove bubbles.
7
Cover and refrigerate for 3 days.
8
Use for making Red Beans and Rice.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1740.0kcal

% Daily Value *
Total Fat 46.4g72%
Saturated Fat 14.0g70%
Cholesterol 181.6mg61%
Sodium 15127.8mg631%
Total Carbohydrate 284.8g95%
Dietary Fiber 83.7g335%
Sugars 9.0g
Protein 114.6g230%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, boneless, butt, cajun, celery, garlic, hot, kosher, leaf, louisiana, mustard, peppercorns, pickled, pork, salt, sauce, seed, side-dish, title, vineger

Read it online: https://www.chefs-mate.com/recipe/pickled-pork/