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All Recipes > Pickled Pork

Shoulder Roast (pork) -$8.00/lb

Pickled Pork

I am always happily confused over the wonderful variations that one finds in New Orleans cooking. The reasons are obvious enough. So many different cuisines cooked together in the same neighborhood, a neighborhood that is supplied with some of the best basic food products in the nation.

During my last trip to New Orleans, I was told by an elderly black woman that I did not understand what red beans and rice really were since I did not use pickled pork in my two previous cookbooks. Well, this one is to set me straight. Obviously this method of curing pork started simply as a method of preservation, and it became a necessary part of the complex flavors of the French Quarter. The meat can be purchased in New Orleans in any market, but those of us in the North are bound to make our own. This recipe is from a wonderful resource book by John Mariani called The Dictionary of American Food and Drink.


  • 1/2 cup mustard seed
  • 1 Tbs. celery seed
  • 2 Tbs. Tabasco
  • 1 quart distilled white vinegar
  • 1 bay leaf
  • 1 Tbs. kosher salt
  • 12 peppercorns
  • 6 cloves garlic, peeled and cracked not smashed
  • 3 lbs Pork roast, deboned cut into 2” cubes


Combine everything except the pork in a stainless-steel pan and boil for 3 minutes. Cool and place in a refrigerator container (plastic, glass, or stainless steel) and add the pork. Stir to remove bubbles. Cover and refrigerate for 3 days.

Source: The Frugal Gourmet Cooks American, Jeff Smith, William, Morrow & Company, Inc., New York, 1987, p. 215

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