1/2 cup mustard seed

1 tablespoon celery seed

2 tablespoon hot pepper sauce

1 quart distilled white vinegar

¼ oz bay leaf (one bay leaf)

1 tablespoon kosher salt

3 oz peppercorn (12 peppercorns)

6 whole Garlic cloves, peeled and cracked, not smashed

2 lbs boneless pork butt, cut into 2-inch cubes