Recipe - Pickled Pork

One half cup Mustard seed
1 tablespoon Celery seed
2 tablespoon Louisiana hot sauce
1 qt White vineger
1 Bay leaf
1 tablespoon Kosher salt
12 Peppercorns
6 Cloves of garlic
2 pound Boneless pork butt

Combine everything except the pork in a stainless steel pan and boil for
3 Min. Cool and place in a refrigerator container (plastic, glass or
stainless steel) and add the pork which you cut into 2" pcs. Stir to remove
bubbles. Cover and refrigerate for 3 days. Use for making Red Beans and
Rice.

From The Frugal Gourmet Cooks American