Creole Pickled Pork (Pickle Meat)

Creole Pickled Pork is a necessary seasoning, many say, for red beans and rice and other bean dishes.

Ingredients

• 1 (2 pound) boneless pork butt, cut into 2 inch cubes
• 4 cups (1 quart) distilled white vinegar
• 1/2 cup mustard seed
• 1 tablespoon celery seed
• 2 tablespoons Tabasco sauce
• 1 bay leaf
• 6 cloves garlic, peeled and cracked (not smashed)
• 1 tablespoon kosher salt
• 12 peppercorns

Instructions

1. Combine all ingredients except the pork in a non-reactive saucepan and boil for three minutes.
2. Cool and place in a refrigerator container and add the pork. Stir to remove bubbles.
3. Cover and refrigerate for three days.