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Camellia Brand
a charcoal cutboard with pickled pork with chalk writting saying pickled pork

Seven Day Pickled Pork

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  • 1 (6 1/2 pound) pork shoulder roast
  • 1/2 cup brown sugar
  • 1/2 cup kosher salt
  • 1 teaspoon cayenne pepper
  • 3 cups apple cider vinegar
  • 5 cups water
  • 2 large onions, sliced
  • 1 head garlic, separated, peeled & crushed
  • 4 tablespoons mustard seed
  • 4 bay leaves


  1. Trim pork roast of excess skin and fat. Cut roast in half along the bone; remove bone and reserve it for other uses.
  2. Cut pork into 2-inch pieces; score a 1/4-inch slice into the surface of each piece.
  3. In a large bowl, whisk together brown sugar, salt and red pepper. Dip each piece into the brown sugar mixture; rub seasoning well into meat and shake off any excess.
  4. Divide pork chunks into 2 large zip-top freezer bags; let stand at room temperature 2 hours.
  5. Combine remaining brown sugar mixture, apple cider vinegar, water, onion, garlic, mustard seed, bay leaves and peppercorns in a large saucepot (not aluminum) over medium-high heat; bring to a boil. Simmer 5 minutes. Remove from heat and let cool to the touch.
  6. Divide cooled brine evenly into each zip-top bag, squeeze to remove air and seal. Refrigerate at least 1 week, turning each bag once daily.
  7. Remove pork from brine; freeze or use within two weeks.