Frank Davis' Ol' N'Awlins Hogshead Cheese

• 6 lb. fresh raw pig feet
• 4 to 5 lb. Boston butt roast, cut in chunks
• 1/4 c. salt
• 1 (3 oz.) bag crab boil
• 3 ribs celery, coarsely chopped
• 1/2 lemon, sliced
• 8 bay leaves
• 1 medium onion, diced
• 1/2 green bell pepper, coarsely chopped
• 1/2 red bell pepper, coarsely chopped
• 6 cloves garlic, minced
• 1 tsp. rosemary
• 2 tsp. basil
• 2 bunches coarsely chopped shallots
• 1 c. finely chopped parsley
• 1 Tbsp. pork seasoning
• 3 tsp. crushed red pepper
• 4 Tbsp. paprika
• 1 3/4 tsp. cayenne pepper (more or less as desired)

1. First, drop the pigs feet and pork butt chunks into a 12-quart stock pot and add enough water to cover the meat, about 1 1/2 gallons should do it.
2. When the water begins to boil, a foam will form on the surface - skin it off!
3. When you've removed as much foam as possible, add the salt, crab boil, celery, lemon, bay leaves, onion, bell peppers, garlic, rosemary and basil and continue to cook the meats on a medium setting, skimming as necessary, until the pigs feet are tender.
4. This should take about 3 hours or so.
5. Just remember, the bottom line is you want the meats to be "super tender."

fresh raw pig feet, butt roast, salt, crab boil, celery, lemon, bay leaves, onion, green bell pepper, red bell pepper, garlic, rosemary, basil, shallots, parsley, pork seasoning, red pepper, paprika, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702423 (may not work)