Description
This is not actually cheese. It is a wonderful, spicy appetizer mold made of pork roast that is great served with crackers.
Ingredients
- 2 tablespoons vegetable oil
- 3 pounds pork shoulder, trimmed and cubed
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- ½ cup chopped celery
- 2 tablespoons minced garlic
- 2 tablespoons dried parsley
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons Cajun seasoning
- 3 cups water or pork stock
- 3 (.25 ounce) envelopes unflavored gelatin
- 1 cup boiling water
Instructions
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 10 hrs 20 mins
Servings: 24