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Pickled Pork

1/2 cup mustard seed
1 tablespoon celery seed
2 tablespoons Louisiana hot sauce
1 quart white vinegar
1 bay leaf
1 tablespoon kosher salt
12 peppercorns
6 cloves garlic
2 pounds 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" pieces.

Stir to remove bubbles. Cover and refrigerate for 3 days. Use for making Red Beans and Rice.

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