Souse Meat

Ingredients:

* 3 pounds pork hocks, pig’s feet, or pork shoulder (cleaned and cut into pieces)
* 8 cups water
* 1 large onion, quartered
* 3 garlic cloves, smashed
* 2 bay leaves
* 1 tbsp whole black peppercorns
* 1 tbsp salt (adjust to taste)
* 1 tsp crushed red pepper flakes (optional)
* 1 cup white vinegar
* ½ cup apple cider vinegar
* 1 tbsp sugar
* 1 tsp ground allspice
* 1 tsp ground cloves
* 1 tsp ground mustard

Instructions:

1. Place the pork pieces in a large stockpot with water, onion, garlic, bay leaves, peppercorns, salt, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 2–3 hours until the meat is very tender and falling off the bone. Skim off foam as needed.
2. Remove the pork from the broth. Strain the broth and set aside. Pick the meat from the bones, discarding excess fat and gristle. Chop the meat finely.
3. Return the strained broth to the pot. Add vinegar, sugar, allspice, cloves, and mustard. Simmer for 10 minutes.
4. Stir in the chopped pork and cook together for another 15 minutes. Taste and adjust seasoning if needed.
5. Pour the hot mixture into loaf pans or molds. Let it cool to room temperature, then refrigerate until firm (at least 6 hours or overnight).
6. Slice and serve cold, often with crackers, hot sauce, or pickles.

Do you want me to also make you a **country-style Facebook version** of this recipe (with a down-home story feel)?