hog head cheese

How To Make hog head cheese

• 1

  Place all the ingredients into a 6 quart slow cooker and cook on low for 20-24 hours.
• 2

  Once the meat is done, carefully remove it to a large bowl to collect the juices,
• 3

  Drain the broth from the slow cooker through a colander and then transfer to a medium sauce pan. Bring to a boil and turn to a simmer over medium heat reduce until there is only 4 cups left
• 4

  Meanwhile, carefully pick the meat from the head and the tongue and discard everything that's not meat. Pass the scraps through the colander to collect all the juices released during the picking process. add these juices to the sauce pan.
• 5

  Place the meat and reduced broth into a bowl of a stand mixer equipped with the paddle attachment and mix on low speed until the meat gets finely shredded and the mixture is evenly combined.
• 6

  Alternatively, you could pull the meat by using 2 forks and then mix with the broth with a large spoon
• 7

  Pour the meat mixture into a glass loaf pan and let set overnight in the refrigerator.
• 8

  To unmold delicately run a thin blade around the loaf pan then slightly warm the bottom of the mold by dipping in hot water for a few seconds also line your pan with plastic. For easier unmolding you could
• 9

  Invert onto a plate and garnish with greens and lemon slices
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