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Pickled Pork

  • Level: Easy
  • Total: 3 days 23 min
  • Prep: 10 min
  • Inactive: 3 days
  • Cook: 13 min
  • Yield: about 1 1/2 pounds
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Ingredients

2 cups water

1 cup apple cider vinegar

1/4 cup kosher salt

6 cloves garlic, peeled and crushed

2 tablespoons sugar

2 tablespoons yellow mustard seed

2 tablespoons hot sauce

1 tablespoon celery seed

1 bay leaf

1/4 teaspoon whole black peppercorns

8 ounces ice

1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes

Directions

  1. Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.

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