1/2 c Mustard seed
1 tb Celery seed
2 tb Louisiana hot sauce
1 qt White vineger
1 Bay leaf
1 tb Kosher salt
12 Peppercorns
6 Cloves of garlic
2 lb Boneless pork butt
Combine everything except the pork in a stainless steel pan and boil for 3 Min. Cool and place in a refrigerator container (plastic, glass or
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