Hog'S Head Cheese

• 4 lb. pork roast
• 3 c. onions, diced
• 3 c. celery, diced
• 2 c. bell pepper, diced fine
• 1/2 c. garlic, diced fine
• 2 whole bay leaves
• 1 tsp. dry thyme
• 1/4 c. whole peppercorns
• 1/2 c. green onions, diced fine
• 1/2 c. parsley, diced fine
• 1/2 c. red bell pepper, diced fine
• 1/2 c. carrots, diced
• salt and cracked black pepper
• 3 envelopes unflavored gelatin, dissolved in 1/2 c. water

1. In a 4-gallon stockpot, place all ingredients up to and including the whole peppercorns.
2. Add enough water to cover contents by 3-inches and bring to a rolling boil.
3. Using a ladle, skim all foam and other impurities that rise to the surface during the first 30 minutes of boiling.
4. Continue to cook until meat is tender and pulling away, approximately 2 1/2 hours.
5. Remove all meat from the stockpot and lay on a flat baking pan to cool. Strain and reserve 10 cups of the cooking stock and discard vegetables.
6. Return stock to a low boil.
7. Add all remaining ingredients, except gelatin, salt and pepper.
8. Boil for 3 minutes and remove from heat.
9. Season to taste using salt and pepper.
10. Add dissolved gelatin and set aside.

pork roast, onions, celery, bell pepper, garlic, bay leaves, thyme, peppercorns, green onions, parsley, red bell pepper, carrots, salt, unflavored gelatin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=124750 (may not work)