Pickled Pork
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INGREDIENTS
- 2 tb Louisiana hot sauce
- 6 Cloves of garlic
- 1 Bay leaf
- 1 qt White vineger
- 2 lb Boneless pork butt
- 12 Peppercorns
- 1/2 c Mustard seed
- 1 tb Celery seed
- 1 tb Kosher salt
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (620g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 1367 | ||
| Calories from Fat: 724 (53%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 80.5g | 107 % | |
| Saturated Fat 21.6g | 108 % | |
| Monounsaturated Fat 39.3g | ||
| Polyunsanturated Fat 11.9g | ||
| Cholesterol 281.2mg | 87 % | |
| Sodium 2457mg | 85 % | |
| Potassium 2925.1mg | 77 % | |
| Total Carbohydrate 70.2g | 21 % | |
| Dietary Fiber 26.8g | 107 % | |
| Sugars, other 43.4g | ||
| Protein 104.6g | 149 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1367
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