1/2 c mustard seed 1 tb celery seed 2 tb louisiana sauce 1 vineger 1 bay leaf 1 tb kosher salt 12 peppercorns 6 of garlic 2 lb pork butt
Instructions
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