This is not actually cheese. It is a wonderful, spicy appetizer mold made of pork roast that is great served with crackers.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a 4 quart pot over medium-high heat. Add the pork roast, and brown on all sides. Reduce heat to medium, and add the onion, bell pepper, celery, and garlic. Season with garlic, parsley, basil, salt, pepper, and Cajun seasoning. Pour in 3 cups of water or pork stock, and bring to a boil.

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  • Cover, and simmer over medium heat for 2 hours, stirring vigorously every 15 minutes. When the pork is ready, it should be completely shredded and reduced to a stringy consistency.

  • Dissolve the gelatin in 1 cup of boiling water, then stir into the pork mixture very well. Pour into a mold or casserole dish, and chill until set, about 8 hours.

  • To unmold, dip the bottom of the mold in hot tap water for about 1 minute, then invert onto a serving tray. Serve with your favorite crackers.

Nutrition Facts

95 calories; 6.9 g protein; 2.1 g carbohydrates; 22.3 mg cholesterol; 158.5 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/23/2008
we were jokingly calling this "mock head" at my party. i think some people were afraid to eat based on appearance (we used a beautiful mold though). however, it tasted very good. decent recipe for not using a head. there was very little jello in this recipe based on amount of meat. one person said that maybe more jello would have made it more authentic. however, i thought it was fine Read More
(36)

Most helpful critical review

Rating: 3 stars
08/23/2011
My mother made this when I was just a litlte kid after a Hog was butched.It is made from the meat in a hogs head as the name says. She made it in a loaf and we ate it as sandwichies or just with vinger on it. Read More
(26)
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/23/2008
we were jokingly calling this "mock head" at my party. i think some people were afraid to eat based on appearance (we used a beautiful mold though). however, it tasted very good. decent recipe for not using a head. there was very little jello in this recipe based on amount of meat. one person said that maybe more jello would have made it more authentic. however, i thought it was fine Read More
(36)
Rating: 3 stars
08/23/2011
My mother made this when I was just a litlte kid after a Hog was butched.It is made from the meat in a hogs head as the name says. She made it in a loaf and we ate it as sandwichies or just with vinger on it. Read More
(26)
Rating: 5 stars
09/21/2009
Delicious worth the time invested Read More
(16)
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Rating: 1 stars
02/27/2016
This anything but head cheese. Head cheese is made with a hogs head tongue and hocks. NOT shoulder. This is just bad with out the flavor of real head cheese. Read More
(1)
Rating: 5 stars
01/02/2017
My Dad made it every New Year when I was a child. It is a family tradition in which they used the head of a slaughtered hog. It is a delicious appetizer with crackers. Read More
(1)
Rating: 4 stars
01/08/2017
I followed the recipe with the addition of some pigs feet that I chopped up when the meat was done simmering together. I liked the texture that the feet added. I would have liked it with just a little more salt maybe some sage but that is a personal thing. All in all a good recipe. Read More
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Rating: 5 stars
08/03/2017
This recipe is great!!! I'm going to add a little more onion and garlic and Tony's. I like a little more spice but this recipe is great as is!!! Read More