* 2 pounds boneless pork butt, cut into 2-inch cubes
* 1 quart distilled white vinegar
* 1/2 cup mustard seed
* 1 tablespoon celery seed
* 2 tablespoons Tabasco sauce
* 1 bay leaf
* 6 cloves garlic, peeled and cracked (not smashed)
* 1 tablespoon kosher salt
* 12 peppercorns
Combine everything except the pork in a non-reactive saucepan and boil
for three 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 three days.