Pickled Pork Recipe (inspired by Alton Brown)
Skill Level: Simple
Makes: About 1 1/2 pounds
Nutrition Information Per Serving (serves 8)
- Serving Size: 1/8 of recipe
- Calories: 192
- Total Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 5g
- Dietary Fiber: 0g
- Sugar: 3g
- Protein: 16g
- Cholesterol: 53mg
- Sodium: 498mg
Total Time: 3 days, 23 minutes
- Active Prep: 10 minutes
- Inactive Time: 3 days
- Cook Time: 13 minutes
Ingredients
- 2 cups water
- 1 cup apple cider vinegar
- 1/4 cup kosher salt
- 6 garlic cloves, smashed
- 2 tablespoons granulated sugar
- 2 tablespoons yellow mustard seeds
- 2 tablespoons hot sauce
- 1 tablespoon celery seed
- 1 bay leaf
- 1/4 teaspoon whole black peppercorns
- 8 ounces ice
- 1 1/2 pounds boneless pork butt, cut into 2-inch pieces
Directions
- In a 2-quart nonreactive saucepan set over high heat, combine all ingredients except the ice and pork and bring to a boil.
- Reduce the heat and simmer gently for 3 minutes.
- Remove the pan from the heat, add the ice, and stir until the mixture is completely cool.
- Place the pork cubes into a 1-gallon zip-top bag. Pour the cooled brine over the pork, remove as much air as possible, seal the bag, and refrigerate for at least 3 days, turning the bag occasionally to distribute the brine.
- Use the pickled pork within two weeks, or remove it from the brine and freeze for later use.
Categories:
Note: Use within two weeks or freeze after removing from brine.
