Best Pickled Pork Recipe
Follow this Pickled Pork Recipe ingredients and directions and make a perfect Pickled Pork like Louisiana cuisine.
Equipment & Tools
- Nonreactive Saucepan
- Measuring Cup
- Measuring Spoon
- Burner
- Bowl
- Zip-Top Bag
Ingredients
- 1 ½ lb Fresh Boneless Pork Butt
- 8 ounces Ice
Marinade Ingredients
- 2 cups Water
- 1 cup Bragg Apple Cider Vinegar, Recommended
- 6 cloves Garlic, Crushed
- 2 tbsp McCormick Yellow Mustard Seeds, recommended
- 2 tbsp Sugar
- 2 tbsp Hot Sauce
- 1 Bay Leaf
- 1 tbsp McCormick Celery Seeds, Recommended
- ¼ cup Kosher Salt
- ¼ tsp Whole Black Peppercorns
Instructions
- In a 2-quart nonreactive saucepan, combine the marinade ingredients (Water, apple cider vinegar, kosher salt, garlic, sugar, yellow mustard seeds, hot sauce, celery seeds, bay leaf and whole black peppercorns) and bring to a boil over high heat.
- For 3 to 4 minutes, turn down the heat and keep a simmer.
- After taking it off the heat, stir in the ice for getting cold.
- Place the cooled pickling liquid and the pork in a 1-gallon zip-top bag.
- Seal the bag after removing as much air as you can.
- Put it in the fridge for at least 3 to 4 days, occasionally flipping the bag.
- Use within fourteen days, or take the pork out of the brine and freeze it.
Nutrition
Serving: 250gramsCalories: 539kcal (27%)Carbohydrates: 14.7g (5%)Protein: 73.3g (147%)Fat: 17.9g (28%)Saturated Fat: 5.2g (33%)Polyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 209mg (70%)Sodium: 9820mg (427%)Potassium: 1038mg (30%)Fiber: 1.6g (7%)Sugar: 9g (10%)Vitamin A: 0IUVitamin C: 0mgCalcium: 144mg (14%)Iron: 5mg (28%)
Tried This Recipe?Let Us Know How It Was & Give Ratings.
