Title: Pickled Pork
Categories: Cajun, Meats
Yield: 2 Servings

1/2 c Mustard seed
1 tb Celery seed
2 tb Louisiana hot sauce
1 qt White vineger
1 Bay leaf
1 tb Kosher salt
12 Peppercorns
6 Cloves of garlic
2 lb Boneless pork butt

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

From The Frugal Gourmet Cooks American