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                  Creole Pickled Pork

• 2 pounds boneless pork butt, cut into 2-inch cubes
  1 quart distilled white vinegar
  1/2 cup mustard seed
  1 tablespoon celery seed
  2 tablespoons Tabasco sauce
  1 bay leaf
  6 cloves garlic, peeled and cracked (not smashed)
  1 tablespoon kosher salt
  12 peppercorns

Combine everything except the pork in a non-reactive saucepan and boil for three minutes. Cool and place in a refrigerator container (plastic, glass or stainless-steel) and add the pork. Stir to remove bubbles. Cover and refrigerate for three days.

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