| 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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