HOG’S HEAD CHEESE (WITHOUT THE HEAD)

Prep Time: 3 Hours
Makes: 3 Loaf Pans

Comment:
After making hog’s head cheese for years using the head and the feet, I think I’ve found an easier way.  Give it a try!

Ingredients:
6 pounds pork shoulder
1 gallon water
3 large onions, quartered
2 sticks diced celery
6 cloves garlic
2 bay leaves
3 packages unflavored gelatin
½ cup minced parsley
½ cup minced carrots
½ cup minced red bell pepper
½ cup thinly sliced green onion
salt, ground black pepper and cayenne pepper to taste

Method:
Cut pork shoulder into 1-inch cubes and place in a large stockpot along with the water. Add onions, celery, garlic and bay leaves. Bring to a rolling boil, reduced to simmer and cook until the meat falls from the bone, approximately 2 hours. Remove the meat from the liquid and strain vegetables from the stock. Return the stock to the pot, bring to a rolling boil and reduce to 10 cups. Once the meat is cooled, bone and grind or chop it finely. Prepare gelatin according to package directions using 2 cups of warm water. Set aside. Add meat to reduced stock, then add gelatin and all remaining vegetables. Season to taste using salt and peppers. Cook 10 minutes, remove from heat and allow to cool slightly. Ladle the mixture into two or three 4” x 8” loaf pans and allow to cool. Refrigerate overnight. Slice and serve with crackers or croutons.