Ingredients Jump to Instructions ↓

  1. 2 cups water

  2. 1 cup apple cider vinegar

  3. 1/4 cup kosher salt

  4. 6 cloves garlic , peeled and crushed

  5. 2 tablespoons sugar

  6. 2 tablespoons yellow mustard seed

  7. 2 tablespoons hot sauce

  8. 1 tablespoon celery seed

  9. 1 bay leaf

  10. 1/4 teaspoon whole black peppercorns

  11. 8 ounces ice

  12. 1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes

Instructions Jump to Ingredients ↑

  1. Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.


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