Pickle Meat Aka Pickled Pork
Dive into the bold, tangy flavors of Pickle Meat, also known as Pickled Pork—a timeless Southern ingredient that brings a zesty depth to classic dishes like red beans and rice. This simple yet flavor-packed recipe starts with tender pork shoulder or boneless pork butt, expertly marinated in a savory-sweet brine infused with smashed garlic, whole black peppercorns, cloves, bay leaves, and a splash of cider vinegar. Over 3-7 days in the refrigerator, the pork transforms into a salty, tangy masterpiece, ready to elevate your favorite Creole or Cajun recipes. Easy to prepare ahead of time, this versatile pickled pork is perfect for adding a rich, briny kick to your culinary creations, making it an essential addition to your recipe repertoire. Keywords: Pickled pork recipe, pickle meat, Southern cooking, Cajun recipe, red beans and rice ingredient.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder or boneless pork butt
- 4 cups Water
- 0.5 cups Kosher salt
- 0.25 cups Granulated sugar
- 4 cloves Garlic cloves, smashed
- 1 tablespoon Whole black peppercorns
- 2 cloves Whole cloves
- 2 leaves Bay leaves
- 0.5 cups Cider vinegar
- 4 cups Cold water
Instructions
Start by cutting the pork shoulder or boneless pork butt into chunks roughly 2-3 inches in size.
In a large saucepan, combine 4 cups of water, kosher salt, granulated sugar, smashed garlic, whole black peppercorns, whole cloves, and bay leaves. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the salt and sugar.
Once the mixture boils and the salt and sugar are completely dissolved, remove the saucepan from heat. Stir in the cider vinegar.
Allow the mixture to cool to room temperature. For faster cooling, place the saucepan in a bowl of ice water, stirring occasionally.
Once the brine is cool, transfer it to a non-reactive container or a large resealable plastic bag. Add the pork chunks to the brine, ensuring the meat is fully submerged.
Pour 4 cups of cold water over the pork and brine to further cover and dilute the mixture slightly.
Seal the container or resealable bag tightly, ensuring no air remains inside. Place it in the refrigerator and allow the pork to pickle for at least 3 days and up to 7 days for maximum flavor. Turn the meat occasionally to ensure even pickling.
When ready to use, remove the pork from the brine and rinse it under cold water to remove excess salt. Pat dry with paper towels.
The pickled pork is now ready to cook in recipes like red beans and rice or other dishes that call for a salty, tangy kick!
Nutrition Facts
Calories |
2496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.8 g | 233% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 54350 mg | 2363% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 50.0 g | ||
| Protein | 155.8 g | 312% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 248 mg | 19% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2604 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
