Pickled Pork Alton Brown
Transform your culinary repertoire with this mouthwatering Pickled Pork Alton Brown recipe, a flavorful Southern-inspired delicacy that's both versatile and bursting with tangy, savory goodness. Featuring tender pork shoulder cubes, this recipe marinates the meat in a homemade brine infused with aromatic spices like garlic, mustard seeds, black peppercorns, and whole cloves, along with a hint of white vinegar for that signature tang. Easy to prepare with just 20 minutes of hands-on time, this dish becomes a true showstopper after a few days of slow pickling in the refrigerator, allowing the flavors to fully develop. Perfect as a base for classics like red beans and rice or as a starring ingredient in your favorite stews, this pickled pork blends simplicity and sophistication for an unforgettable flavor experience. Great for make-ahead meal prep and ideal for those craving bold, briny flavors, this recipe is a must-try for any culinary enthusiast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 0.5 cup Kosher salt
- 0.25 cup Sugar
- 4 cups Water
- 1 cup White vinegar
- 4 whole Garlic cloves
- 1 tablespoon Black peppercorns
- 1 tablespoon Mustard seeds
- 3 whole Bay leaves
- 4 Whole cloves
Instructions
Trim any excess fat from the pork shoulder and cut it into 2-inch cubes.
In a large pot, combine 4 cups of water, kosher salt, sugar, white vinegar, garlic cloves, black peppercorns, mustard seeds, bay leaves, and whole cloves.
Heat the mixture over medium heat, stirring occasionally, until the salt and sugar have completely dissolved.
Remove the pot from the heat and allow the brine to cool completely to room temperature.
Once the brine has cooled, place the pork cubes into a large, non-reactive container or a zip-top bag.
Pour the cooled brine over the pork, ensuring that all the pork is completely submerged.
Cover the container or seal the bag, and refrigerate for at least 3 days and up to 1 week, turning the pork occasionally to ensure even pickling.
After the pickling duration, remove the pork from the brine, rinse it under cold water, and pat it dry with paper towels.
The pickled pork is now ready to cook in your desired dish or can be stored in the refrigerator for up to 3 days prior to cooking.
Nutrition Facts
Calories |
2276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 54389 mg | 2365% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 50.7 g | ||
| Protein | 217.8 g | 436% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3723 mg | 79% | |
*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.
