Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           mustard seed
   1      tablespoon    celery seed
   2      tablespoons   Louisiana hot sauce
   1      quart         white vinegar
   1                    bay leaf
   1      tablespoon    kosher salt
  12                    peppercorns
   6      cloves        garlic
   2      pounds        boneless pork butt

Preparation:

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" pieces. Stir to remove bubbles. Cover and refrigerate for 3 days. Use for making Red Beans and Rice. From The Frugal Gourmet Cooks American