Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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