How to Pickle Pork

Co-authored by wikiHow Staff

Last Updated: March 29, 2022 References Tested

Pickling food has long been an effective means of stopping spoiling, especially before the advent of refrigeration. We all know pickled vegetables, such as pickles, are widely eaten and made in homes, but pickled meats are less popular in the modern era. However, just because they are not as popular doesn't mean that pickling meat is a waste of time. Delicious and easy to do, here are some methods for pickling pork.

Method 1

Method 1 of 3:

Pickling Pork Quickly in Vinegar for Flavor

1
Collect equipment and ingredients. You will need a large non-reactive pot, a pound of pork butt or belly cut into 2 inch chunks, 1/2 cup apple cider vinegar, 1/4 cup sugar, 1/4 cup soy sauce, several bay leaves, 2 cloves of garlic, and enough water to cover the pork. You will most likely want to serve this pork over rice, so that will need to be made beforehand or simultaneously to you cooking the pork.
- This quick and simple method requires cooking pork in vinegar over heat in order to add flavor to the meat. It is a method of cooking pork that is popular in the Philippines, where it is usually called adobo, in addition to other places around the world.
2
Add all the ingredients to your pot. Set the pot on the counter or in the refrigerator to marinate for an hour or so.^{[1]
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Research source} You simply want the flavors of the spices and the vinegar to infuse into the pork.
- You will not be able to store this recipe for a long period of time, as with the other methods provided, as the pickling in this recipe is for taste, not for preservation.
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3
Move the pot to the stove when the pork is done marinating. Simmer the contents for approximately 30 minutes over low heat, until the pork is well cooked and falling apart.
- Keep an eye on the pork as it simmers. Give the whole thing a stir about halfway through cooking, so that that pork is cooked consistently.
4
Remove the pork from the liquid with a slotted spoon and serve on top of rice. The pork should be tender and the flavor of the vinegar should give it a distinctive taste.

Method 2

Method 2 of 3:

Pickling Pork With Vinegar for Flavor and Preservation

1
Collect equipment and ingredients. For this version of pickled pork you will make a pickling liquid which the pork will be submerged in for 3 days. Because it takes so long, be sure that you are making it far enough ahead of time.
- The equipment you will need are a large pot, a large plastic zip-lock bag, and a bowl to place under the zip lock bag.
- In addition to several pounds of pork (boneless pork butt works well for this) you will need 1 quart of white vinegar, a tablespoon of salt, a dozen peppercorns, and a variety of other spices. Adding a tablespoon of celery seeds, a few whole garlic cloves, or a couple bay leaves adds a nice flavor to the meat.
2
Place vinegar and spices into the pot. Cook for just a few minutes over low heat to release the flavor of the spices into the liquid. Take the liquid off the heat.
3
Let liquid cool to room temperature. Unlike in the quick method, no heat will be applied to the pork.
- While you are letting the pickling liquid cool, it is a good time to prepare the pork. Cut the pork you purchased into 2 inch chunks, removing most of the fat if there is a lot still attached to the pork.
4
Pour the room temperature pickling liquid to the plastic bag, which is supported by a bowl or container. Add the pork pieces to the pickling liquid. Make sure that all of the pork is submerged in the pickling liquid.
- When sealing up the zip-lock bag be sure to get as much air out of the bag as possible. This will make sure that none of the pork is exposed to air, which can lead to the exposed areas spoiling.
5
Store the bag of pork in your refrigerator for 3 days.
6
Take the pork out of the refrigerator and cook it in accordance with whatever recipe you are adding it to. Although the pork is pickled, and thus preserved, the pork does still need to be cooked over some kind of heat.
- This version of pickled pork is used often in red beans and rice in New Orleans, where it is often called "pickle meat."^{[2]
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  Research source} Simply add the pickled pork to the beans in the early phase of cooking them, as one would do with bacon.^{[4]
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- This variation of pickled pork can also be added to a variety of greens, such as collards, while stewing them.^{[5]
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7
Freeze any leftover pickled pork. While it is preserved to some degree, freezing any leftovers will allow it to stay good for much longer.

Method 3

Method 3 of 3:

Pickling Pork in a Brine for Flavor and Preservation

1
Collect equipment and ingredients. This traditional method of pickling pork consists of submerging the pork in a highly saline liquid. At its simplest, it simply requires pork, a large non-reactive bowl (such as ceramic or stainless steel), water, and salt. However, the flavor of the pork can be greatly improved with the addition of sugar, herbs, and spices such as pepper, a bay leaf, garlic, allspice berries, onion, and dried thyme.^{[6]
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- In addition you may want to add potassium nitrate (also known as saltpeter) which inhibits the growth of certain bacteria, most importantly the bacteria responsible for botulism.
- This method of pickling pork requires a significant number of days, specifically 7 - 14. Plan to make it far enough ahead so that it is ready when you want to use it.
2
Place the pork in your pot and add enough water so that the pork will be submerged completely but the pot will not overflow once it is added.
3
Remove the pork, simply setting it aside for a few minutes, and add the rest of the ingredients to the bowl. Stir the liquid so that the spices are evenly distributed and the salt dissolves in the water.
- The amount of salt you need to add depends on the amount of water you are dissolving it in. To make sure your water is salty enough, take a raw egg and place it in the water. If it floats, your water is salty enough.^{[7]
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4
Place the pork back in the liquid, making sure it is fully submerged in the water. Cover the bowl and place it in the refrigerator for 7 to 14 days.
5
Remove from the refrigerator and add to any of your favorite recipes. Like other methods of pickling pork, the pork needs to be cooked in some sort of heat before you eat it.
- Traditionally this form of pickled pork, also known as salt pork, was fried with apples.^{[8]
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  Research source} However, this form of pickled pork will be excellent roasted or boiled as well.

Community Q&A

Question

I have a five gallon crock pot which is too big to put in the refrigerator. Can I place it in the garage if it is cold outside?

Hochimama

Community Answer

No. Don't store food in your garage. You should divide the contents of your crock pot into 2-3 smaller containers, preferably covered.