Pickled Pork

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