Hog'S Head Cheese - cooking recipe

Ingredients

4 lb. pork roast
3 c. onions, diced
3 c. celery, diced
2 c. bell pepper, diced fine
1/2 c. garlic, diced fine
2 whole bay leaves
1 tsp. dry thyme
1/4 c. whole peppercorns
1/2 c. green onions, diced fine
1/2 c. parsley, diced fine
1/2 c. red bell pepper, diced fine
1/2 c. carrots, diced
salt and cracked black pepper
3 envelopes unflavored gelatin, dissolved in 1/2 c. water

Preparation

In a 4-gallon stockpot, place all ingredients up to and including the whole peppercorns.
Add enough water to cover contents by 3-inches and bring to a rolling boil.
Using a ladle, skim all foam and other impurities that rise to the surface during the first 30 minutes of boiling.
Continue to cook until meat is tender and pulling away, approximately 2 1/2 hours.
Remove all meat from the stockpot and lay on a flat baking pan to cool. Strain and reserve 10 cups of the cooking stock and discard vegetables.
Return stock to a low boil.
Add all remaining ingredients, except gelatin, salt and pepper.
Boil for 3 minutes and remove from heat.
Season to taste using salt and pepper.
Add dissolved gelatin and set aside.