Pickled Pork or Pickle Meat

Donna Graffagnino


Traditional New Orleans Red Beans and Rice is made with pickle meat. Unfortunately, it's a south Louisiana staple and not sold in many areas. Here's a great recipe for making your own.

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2 lbs
15 Min
No-Cook or Other


2 lb
very very fresh pork (use center cut pork chops or a chunk from a fresh ham, cut into chunks about 2" thick)
1 qt
white vinegar
1/2 c
mustard seed
whole cloves
whole allspice
1/2 tsp
crushed red pepper or cayenne
bay leaves
6 clove
whole garlic
1/2 medium
onion, coarsely chopped
1 Tbsp
kosher salt
1 Tbsp
black peppercorns
1 pinch
pink meat cure


1Add 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.
2Very important: Make sure the pork is completely covered with the brine; gently stir to remove any air bubbles.
3Cover and place in the refrigerator for 4 days before using.
4Any unused pickle meat can be vacuum sealed or tightly wrapped and frozen for a future use.

About this Recipe

Course/Dish: Pork, Roasts
Main Ingredient: Pork
Regional Style: Cajun/Creole