Last week we were up in Kentucky hanging out in a slaughter house when we noticed a big hog’s head sitting on the meat-cutter’s work bench. He offered it up to us and we immediately began plotting what we would do with this animal’s lovely noggin.
Four hours over a Hickory fire found the head to be sufficiently cooked but we needed stock so we wedged the head down into our big Kuhn Rikon pressure cooker and put it on low bars for three hours til the meat was like butter and the jaw had completely separated from the head.