I have had this recipe for some time -- only made it once -- just too much work and quantity for me since I'm the only one that eats it!

Easy No Head Hog Head Cheese

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

Cube pork. Place in a large stockpot with onions, celery, garlic and bay leaves and water. Bring to a roiling boil, reduce to simmer and cook approx 2 hours. Remove the meat from the liquid;strain vegetables. Return the stock to the pot, bring to a roiling boil to reduce quantity to approx 10 cups.

Once the meat is cooled remove any bones, then grind or finely chop

Follow package direction in preparing gelatin, using 2 cups of warm water. Set aside.

To the reduced stock, add the meat, then gelatin and all remaining vegetables. Season to taste. Cook 10 more minutes.

Remove from heat and allow to cool slightly. Ladle the mixture into two or three 4-by-8-inch loaf pans and allow to finish the cooling process. Refrigerate overnight.

NOTE: The same recipe, leaving out the Knox unflavored gelatin part, makes a great filling for tamales or rolled in tortillas like an enchilada with sauce.

Helen
Marshalltown, IA - My Summer Home

http://www.nancyskitchen