Ingredients
- 12 peppercorns
- 6 of garlic (cloves)
- 1 vineger (white)
- 1 bay leaf
- 2 lb pork butt (boneless)
- 1/2 c mustard seed
- 2 tb louisiana sauce (hot)
- 1 tb kosher salt
- 1 tb celery seed
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
