Pickled Pork Recipe
Learn how to make the best Pickled Pork Recipe with simple ingredients. Easy Southern-style brined pork, flavorful, tender, and perfect for beans, rice, and stews.
Equipment & Tools
- Nonreactive 2-quart saucepan
- Measuring cups
- Measuring spoons
- Stove burner
- Mixing Bowl
- 1-gallon zip-top bag
- A nonreactive saucepan (like stainless steel or enamel) is important because vinegar can react with aluminum or copper.
Ingredients
Main Ingredient:
- 1 ½ lb fresh boneless pork butt
- 8 ounces ice
Marinade Ingredients:
- 2 cups water
- 1 cup Bragg Apple Cider Vinegar, Recommended
- 6 cloves garlic crushed
- 2 tablespoons McCormick Yellow Mustard Seeds, recommended
- 2 tablespoons sugar
- 2 tablespoons hot sauce
- 1 bay leaf
- 1 tablespoon McCormick Celery Seeds, Recommended
- ¼ cup kosher salt
- ¼ teaspoon whole black peppercorns
Instructions
- In a 2-quart nonreactive saucepan, combine:
- Water
- Apple cider vinegar
- Kosher salt
- Crushed garlic
- Sugar
- Yellow mustard seeds
- Hot sauce
- Celery seeds
- Bay leaf
- Whole black peppercorns
- Bring everything to a boil over high heat.
- Once boiling, reduce the heat and let it simmer for 3 to 4 minutes. This helps dissolve the salt and sugar while releasing the flavors from the spices.
- Remove the saucepan from heat. Stir in 8 ounces of ice to cool the pickling liquid quickly. The brine must be completely cool before adding the pork.
- Place the pork butt into a 1-gallon zip-top bag. Carefully pour the cooled pickling liquid over the pork.
- Remove as much air as possible from the bag and seal it tightly.
- Place the bag in the refrigerator for at least 3 to 4 days. Flip the bag occasionally to ensure even pickling.
- After 3–4 days, your pickled pork is ready to use. For best quality, use within 14 days or remove from brine and freeze.
Notes
Always let the brine cool completely before adding the pork.
Use kosher salt, not table salt, for best flavor.
Make sure the pork is fully submerged in the liquid.
Flip the bag daily for even flavor distribution.
Nutrition
Serving: 1portionCalories: 539kcal (27%)Carbohydrates: 5g (2%)Protein: 42g (84%)Fat: 38g (58%)Cholesterol: 145mg (48%)Sodium: 1850mg (80%)Potassium: 620mg (18%)Sugar: 3g (3%)Calcium: 60mg (6%)Iron: 2mg (11%)
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