1.5 pounds pork butt fresh boneless cut into 2-inch cubes
2 tablespoons sugar
2 cups water
2 tablespoons mustard seed yellow
Equipment
sauce pan
Directions
Watch how to make this recipe.
Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes.
Remove from the heat, add the ice and stir.
Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid.
Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.
