| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Cajun | Cajun, Meats | 2 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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