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


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  • 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
  • 6
    whole cloves
  • 6
    whole allspice
  • 1/2 tsp
    crushed red pepper or cayenne
  • 3
    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

How to Make Pickled Pork or Pickle Meat


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

Printable Recipe Card

About Pickled Pork or Pickle Meat

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

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