The Original TD World's Best EVER Hog's Head Cheese Recipe Thread!

From the Recipe Thread above and Mecca, home to one of the world's greatest HHC stirrers, taste testers and all around experts, Ole Geauxt:

Hogs Head Cheese
Ingredients:
2 Boston butt roasts
4 pigs’ feet
4 pigs’ ears
4 bay leaves
1 onion, diced
8 cloves garlic
2 sticks celery, chopped
1 cup vinegar
water to cover

Method for first cooking:
Bing all ingredients to a rapid boil. Reduce to a simmer and cook 2 hours until the meat is about to fall off the bone. Remove the meat from the pot, cool, and debone. Chop meat into 1 inch chunks and refrigerate. Continue to reduce broth to 1/4 volume over medium heat. Cool over night, skim and discard fat from gelatin the next day,

Second cooking:
New ingredients:
2onion,diced
1 bell pepper, diced
4 stalks celery, chopped
4 cloves garlic, crushed
6 jalapeno peppers, chopped
2 bunches green onions
1 bunch parsley
2 large jar stuffed green olives, sliced
2 small jars pimentos
salt and pepper to taste(I use Tony's)
1 T. each dried Thyme, Oregano, and Basil
1/4 cup each Worcestershire sauce and lemon juice
reserved meat and stock
2 packets of gelatin
Method:
Add meat and gelatin to the pot with all chopped vegetables. Cook until most liquid is gone, stirring often to prevent sticking. Add all other ingredients and cook until the mixture is very thick and most liquid is evaporated. Pour into bowls or loaf pans and cool overnight.
Tips: It's a two day job. Use cold weather. Taste along the way....add more seasoning than you think you'll need. Dice the ends of the ears and add back to the second cooking. Nice texture and appearance. Adjust everything to your taste. I do this for Christmas gifts each year for those who love it.