Name: Souse Meat (Standard)
Prep time: 1 h 36 min
Cook time: 2 h 24 min
Total time: 4 h
Yield: 6
Cuisine: Caribbean
Ingredients: 2 pounds Pork shoulder; 1 cup Lime juice-freshly squeezed; 1/2 cup White vinegar; 1 Scotch bonnet pepper-seeded and minced; 1 tbsp Allspice berries-crushed; 1 tsp Black peppercorns-crushed; 1 tsp Salt; 1 Yellow onion-thinly sliced; 2 Carrots-thinly sliced; 1 Green bell pepper-thinly sliced

Recipe tier

A traditional Bahamian dish featuring boiled meat marinated in a tangy citrus sauce with vegetables.

Total 4h

Serves 6

Steps 6

Ingredients 10

Meat
2 pounds 900 g Pork shoulder
Marinade
1 cup 240 mL Lime juice-freshly squeezed
cup 120 mL White vinegar
1 1 Scotch bonnet pepper-seeded and minced
1 tbsp 15 mL Allspice berries-crushed
1 tsp 5 mL Black peppercorns-crushed
1 tsp 5 mL Salt
Vegetables
1 1 Yellow onion-thinly sliced
2 2 Carrots-thinly sliced
1 1 Green bell pepper-thinly sliced

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Equipment

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Instructions

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Place the Pork shoulder in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1.5 - 2 hours, or until the pork is very tender.
Remove the pork from the pot and let it cool slightly. Shred the pork into bite-sized pieces.
In a large bowl, combine all Marinade ingredients. Add the shredded pork and stir to coat well.
Add the Yellow onion, Carrots, and Green bell pepper to the pork and marinade. Mix thoroughly.
Cover and refrigerate for at least 4 hours, or preferably overnight, allowing the flavors to meld.
Serve chilled.