Hog'S Head Cheese

• 5 lb. pig feet or fresh hocks
• 5 to 6 lb. Boston roast
• 2 to 3 large onions, chopped
• 2 chopped bell peppers
• 2 to 3 cloves garlic
• 2 Tbsp. vinegar
• salt, black pepper and crushed red pepper to taste
• 2 bunches finely chopped green onion
• 1 bunch finely chopped parsley

1. Put all ingredients except parsley and green onions in a large heavy pot.
2. Cover with water until about one inch over meat. Bring to a boil.
3. Reduce heat to low simmer.
4. Cook 3 to 4 hours. Strain out meat.
5. Add green onions and parsley to liquid. Carefully remove all bone from feet and hocks.
6. Chop meat, but not too finely.
7. Add back to liquid.
8. Taste for seasoning.
9. When hot it should taste a little over salty and peppery.
10. Pour into any size pan (best if it is 2 inches deep) and let cool.
11. Refrigerate overnight.
12. If needs more salt or pepper, can be melted and repoured.

boston roast, onions, bell peppers, garlic, vinegar, salt, green onion, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=642000 (may not work)