Add all the ingredients except the Pork to a 2 qt Saucepan. Bring to a boil. Boil for 4 minutes, then place it into a container to cool in the refrigerator. When the mixture is completely cold, add the pork.
Very important: Make sure the pork is completely covered with the brine; gently stir to remove any air bubbles.
Cover and place in the refrigerator for 4 days before using.
Any unused pickle meat can be vacuum sealed or tightly wrapped and frozen for a future use.