Mar 282019

One of the biggest culture shocks from moving to Arkansas was the realization that there was nowhere I could by pickled pork. This ingredient, commonly used to season dishes, is not available here. So, I found this recipe to make my own.

1 quart distilled White Vinegar

8 to 10 cloves Garlic, peeled and halved

1/2 cup whole Mustard Seeds

2 tablespoons whole Celery Seeds

2 teaspoons Cayenne (or to taste)

3 Bay Leaves

1 tablespoon Kosher Salt

1 tablespoon whole Black Peppercorns, cracked

3 pounds Pork Meat, cubed

Combine all ingredients except pork in a 3 quart saucepan. Bring to a boil and keep it boiling for at least 3 minutes. Let it cool and pour it into a glass or plastic container that has a tight fitting lid. Add pork, cover tightly, and let the pickling begin. Let is sit in the refrigerator for at least 3 days before using.


Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.