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#1 SkunkyAroma

SkunkyAroma

    Skunk Head

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Posted 02 February 2016 - 09:13 PM

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HASH OIL HOGS HEAD CHEESE

 
 
  • 2 tablespoons of POTENT cannabis-infused olive oil
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  • 3 pounds pork shoulder, trimmed and cubed (I substituted the hog brains, cheeks and jowels for afraid the city folk)
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  • 2 cups chopped onion
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  • 1 cup chopped green bell pepper
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  • 1/2 cup chopped celery
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  • 2 tablespoons minced garlic
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  • 2 tablespoons dried parsley
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  • ​1 tablespoon of lard
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  • 2 teaspoons dried basil
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  • 1 teaspoon salt
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  • 1 teaspoon ground black pepper
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  • 2 teaspoons Cajun seasoning
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  • 3 cups water or pork stock
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  • 3 (.25 ounce) envelopes unflavored gelatin
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  • 1 cup boiling water
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Directions



 


  • Prep: 20 m

  •  

  • Cook: 2 h

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  • Ready In: 10 h 20 m

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  1. Heat tablespoon of lard 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, Cajun seasoning and the potent cannabis-infused olive oil. Pour in 3 cups of water or pork stock, and bring to a boil.
  2.  
  3. 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.
  4.  
  5. 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.
  6.  
  7. To unmold, dip the bottom of the mold in hot tap water for about 1 minute, then invert onto a serving tray. Slice  and serve with your favorite crackers.
  8.  





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