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2 lbs
pork shoulder, cubed
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2 tsp
salt
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1/2 cup
fresh lime juice
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1
cucumber, grated
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1/2
scotch bonnet pepper, minced
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1
onion, thinly sliced
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1/4 cup
fresh parsley, chopped
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1
In a pot, cover 2 lbs cubed pork shoulder with water, add half the 2 tsp salt, and simmer over medium heat for 45 to 50 minutes until meat reaches an internal temperature of 160°F and is tender.
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2
Drain the cooked pork shoulder and rinse with cold water, then allow to cool completely.
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3
In a large bowl, whisk together 1/2 cup fresh lime juice, remaining 2 tsp salt, 1 grated cucumber, 1/2 minced scotch bonnet pepper, 1 thinly sliced onion, and 1/4 cup chopped fresh parsley.
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4
Add the cooled pork shoulder to the lime broth mixture and toss well to coat.
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5
Marinate in the refrigerator for at least 30 minutes before serving cool.
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About Pickled Pork Souse
Also called: pork souse, souse, Bajan souse, pickled souse
Souse is a Caribbean dish of boiled pork served cold in a sharp pickle of lime juice, cucumber, onion, hot pepper and herbs. In Barbados it is a Saturday tradition, eaten with pudding (steamed seasoned sweet potato). Versions are also made in Trinidad, the Bahamas and other islands. Souse is traditionally made from pig trotters, ears and head. This recipe uses pork shoulder, which is easier to find and gives tender, meaty pieces. The pork is boiled, rinsed, cooled, then left to marinate in the pickle.
The pickle is the dish: lime juice, salt, grated cucumber, scotch bonnet, onion and parsley. It should taste sharp and hot. The flavor grows the longer it sits. Rinse the boiled pork in cold water and let it cool completely before it goes into the pickle, so the cucumber and herbs stay fresh and crisp. Refrigerate it for at least 30 minutes before serving.
Serving and keeping
Serve cool, straight from the fridge, in its pickle. Keeps 3 days refrigerated and tastes stronger on day two.
Variations
With trotters
Use pig feet, or a mix of feet and shoulder, and simmer until very tender for the traditional gelatinous texture.
Chicken souse
Use boiled chicken pieces instead of pork, as is common in Trinidad.
Pudding and souse
Serve with steamed seasoned sweet potato pudding, the Barbadian pairing.
If it goes wrong
Pickle tastes flat
Add more lime juice and salt. It should be sharp; the pork absorbs the acid as it sits.
Pork is tough
Simmer longer, until a cube breaks apart easily. Shoulder may need more than 50 minutes depending on the size of the pieces.
Too hot
Remove the seeds and membranes from the scotch bonnet, or use only a quarter of it.
Substitutions
- pork shoulder: pig feet or a mix of feet and shoulder. More traditional; longer simmer.
- fresh lime juice: lemon juice. Less floral, slightly less sharp.
- scotch bonnet pepper: habanero. Same heat.
Questions
What is Pickled Pork Souse?
A refreshing Barbadian staple featuring tender pork tossed in a spicy, pickle-style cucumber and lime broth. This reference files it under Caribbean lunch: made on the stovetop, rated medium and about 70 minutes start to finish.
What internal temperature should Pickled Pork Souse reach?
For Pickled Pork Souse, the target internal temperature is 160 F (about 70 C), given in step 1. A probe thermometer removes the guesswork.
How long should Pickled Pork Souse marinate?
Step 5 reads: "Marinate in the refrigerator for at least 30 minutes before serving cool." Follow the time in step 5. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.
What can I use instead of Scotch bonnet in Pickled Pork Souse?
The entry for Pickled Pork Souse calls for 1/2 scotch bonnet pepper, minced. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.
Can I make Pickled Pork Souse less spicy?
Yes. The heat in Pickled Pork Souse comes from 1/2 scotch bonnet pepper, minced. For a milder plate, remove the seeds and ribs from the pepper, or use half; nothing else in the method changes.
Is Pickled Pork Souse keto-friendly?
A serving of Pickled Pork Souse carries 4 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 20 percent of the budget; against a moderate 100 g low-carb day it is 4 percent.
How much protein is in Pickled Pork Souse?
One serving (the recipe makes 4) has 36 g of protein in about 340 calories, alongside 4 g carbohydrate and 19 g fat, plus 1 g fiber and 620 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein lunch collection.
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