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.

Nutriscore Rating: 54/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 8

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

Directions

Step 1

Start by cutting the pork shoulder or boneless pork butt into chunks roughly 2-3 inches in size.

Step 2

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.

Step 3

Once the mixture boils and the salt and sugar are completely dissolved, remove the saucepan from heat. Stir in the cider vinegar.

Step 4

Allow the mixture to cool to room temperature. For faster cooling, place the saucepan in a bowl of ice water, stirring occasionally.

Step 5

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.

Step 6

Pour 4 cups of cold water over the pork and brine to further cover and dilute the mixture slightly.

Step 7

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.

Step 8

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.

Step 9

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

Serving size	(3022.0g)

Amount per serving	% Daily Value*
Calories	2496.3

Total Fat 181.8g	0%
Saturated Fat 68.2g	0%
Polyunsaturated Fat 0g
Cholesterol 635.0mg	0%
Sodium 54349.9mg	0%
Total Carbohydrate 59.4g	0%
Dietary Fiber 2.4g	0%
Total Sugars 50.0g
Protein 155.8g	0%

Vitamin D 63.5IU	0%
Calcium 247.6mg	0%
Iron 8.5mg	0%
Potassium 2603.9mg	0%

*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.

Source of Calories

Fat: 65.5%

Protein: 25.0%

Carbs: 9.5%