Souse (Pickled Pork) and Onion Sandwich

Souse — thin slices of pickled pork from the shoulder or feet, set in vinegary brine — was mountain charcuterie. Different from head cheese in that it was pickled rather than gelatinous. Sliced thin from the jar, placed on thick bread with raw white onion, the sharp vinegar brine and pungent raw onion made a sandwich that was bracing and deeply satisfying.

Ingredients

• 1 lb pork shoulder or pork hocks
• 2 cups white vinegar
• 1 cup water
• 1 tbsp salt
• 1 tsp sugar
• 1 tsp black peppercorns
• 1 tsp red pepper flakes
• 1 bay leaf
• Raw white onion, thinly sliced
• Thick bread for serving

Directions

1. Simmer pork in water 1.5–2 hours until very tender. Let cool in the liquid.
2. Remove pork. Slice or shred into thin pieces, removing any bones.

Pack meat pieces into clean mason jars.

1. Combine vinegar, water, salt, sugar, peppercorns, red pepper, and bay leaf in a saucepan. Bring to a boil.
2. Pour hot brine over packed pork until fully covered. Seal jars.
3. Refrigerate at least 3 days before eating. Improves after a week.
4. To eat: remove pork slices from brine. Lay on thick bread with thin-sliced raw white onion.
5. The brine-soaked meat is tangy, tender, and intensely flavored.

Notes

Souse is related to European Sülze and British brawn — all traditional ways to preserve less desirable cuts of pork. The vinegar brine acts as a preservative, keeping the pork safe for weeks in the refrigerator. The combination of pickled pork and raw white onion is assertive and polarizing — those who love it, love it deeply.