Pickled Pork Recipe

Name: Pickled Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
2
Reduce the heat and maintain a simmer for 3 minutes.
3
Remove from the heat, add the ice and stir.
4
Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid.
5
Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally.
6
Use within 2 weeks or remove from the pork from the brine and freeze.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups water, 1 cup apple cider vinegar, 1/4 cup kosher salt, 6 cloves garlic, peeled and crushed, and more.

Yes, Pickled Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Pork

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