Serves 6
23 min
Pickled Pork
Recipe GLPRd3ea46391abd9d
Tender pork butt cubes cured in a tangy, aromatic brine infused with mustard seeds, garlic, and spices. Perfect for adding to salads, grain bowls, or serving as a classic charcuterie item. This homemade pickled pork develops deeper flavor over time and keeps refrigerated for up to two weeks.
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Ingredients
2 cups water
1 cup apple cider vinegar
¼ cup kosher salt
6 cloves garlic cloves, peeled and crushed
2 tablespoons sugar
2 tablespoons yellow mustard seeds
2 tablespoons hot sauce
1 tablespoon celery seeds
1 bay leaf
¼ teaspoon whole black peppercorns
8 ounces ice
1½ pounds boneless pork butt, cut into 2-inch cubes
Directions
In a 2-quart nonreactive saucepan, combine the water, apple cider vinegar, kosher salt, crushed garlic cloves, sugar, mustard seeds, hot sauce, celery seeds, bay leaf, and black peppercorns.
Place the saucepan over high heat and bring the mixture to a rolling boil, stirring occasionally.
Once boiling, reduce the heat to maintain a gentle simmer and cook for 3 minutes to allow the flavors to infuse.
Remove the pan from the heat and stir in the ice until completely melted, allowing the brine to cool to room temperature.
Cut the pork butt into 2-inch cubes and place them into a 1-gallon zip-top bag.
Pour the cooled pickling brine into the bag with the pork, ensuring all pieces are fully submerged.
Remove as much air as possible from the bag, seal tightly, and place it in the refrigerator.
Allow the pork to cure for at least 3 days, turning the bag occasionally to ensure even brining.
Use the pickled pork within 2 weeks of refrigeration. For longer storage, remove the pork from the brine and freeze.
