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
Put it all in a suitable container, stash in the fridge for a few days, maybe a week. I'm sure it will be ruined if you use 11 or 13 peppercorns
It was 103 degrees F this afternoon, and you want me to turn on the oven and bake something for hours?
Seriously, a good choice, lots of room for creativity here. I'll work on something that doesn't involve canned tuna, green beans and a certain type of onion.
I miss Forage, a restaurant that was here in Salt Lake City just a few blocks from my house. They had quite an extensive herb garden out back of the place. Of course, whenever I happened to walk by on my evening strolls I would never consider rummaging through it, trying to identify by sight and taste what all the various plants would be.