Name: Frank Davis' Ol' N'Awlins Hogshead Cheese
Ingredients: 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)

Frank Davis' Ol' N'Awlins Hogshead Cheese

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Frank Davis' Ol' N'Awlins Hogshead Cheese is an impressive dinner. Made with 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 and 3 ribs celery, coarsely chopped, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.

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👨‍🍳 Instructions

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.

When the water begins to boil, a foam will form on the surface - skin it off!

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.