Pickled Pork

• 2 cups water
• 1 cup apple cider vinegar
• 1/4 cup kosher salt
• 6 cloves garlic, peeled and crushed
• 2 tablespoons sugar
• 2 tablespoons yellow mustard seed
• 2 tablespoons hot sauce
• 1 tablespoon celery seed
• 1 bay leaf
• 1/4 teaspoon whole black peppercorns
• 8 ounces ice
• 1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes

1. 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.
2. Reduce the heat and maintain a simmer for 3 minutes.
3. Remove from the heat, add the ice and stir.
4. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid.
5. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally.
6. Use within 2 weeks or remove from the pork from the brine and freeze.

water, apple cider vinegar, kosher salt, garlic, sugar, hot sauce, celery, bay leaf, whole black peppercorns, pork butt

Taken from www.foodnetwork.com/recipes/alton-brown/pickled-pork-recipe.html (may not work)