2 tablespoons vegetable oil
1 medium onion, chopped
2 medium green bell peppers, chopped
3 stalks celery, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
5 cloves garlic, minced
12 ounces pickled pork, cut into 1-inch pieces, recipe follows
3 bay leaves
1 teaspoon dried thyme
1 teaspoon hot sauce
1/2 teaspoon cayenne pepper
2 quarts water
1 pound red kidney beans, rinsed and picked of debris
3 cups water
1 1/2 tablespoons unsalted butter
2 cups long-grain rice
1/2 to 1 teaspoon kosher salt
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
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