Pig Jowl

If you love tender, juicy pork...     Stuff your cheeks with these jowls!

The jowls are just as good as and can be cooked similar to pulled pork. Most people would never think of eating the head of a pig, but honestly I think it has some of the most flavorful and tender meat. Yes it has eyes and may seem to be staring at you but it's dead, it died for your pleasure, and should be honored by using every part. Pigs have huge heads and strong jaws, thus they have a large chunk of meat in the jowl area. The meat is tender, juicy and full of porky goodness. For spectacular, tender jowl meat use this recipe and I guarantee, if you love the pig and all it has to offer, you'll enjoy this. Oink!

SHREDDED PIG JOWL

1     Pig Jowl

1lg.     Carrot

1/2     White Onion

2sprigs     Rosemary

3tbl.     Oregano

2tbl.     Thyme

2tbl.     Sage

1bottle     Beer (lager or a lighter ale)

4C.     Water (or enough to cover the jowl)

           S&P

-Add all ingredients to a stock pot or crock pot

- Turn on low heat

- Cook for 9 hours

- Remove the jowl meat from the pot

- Remove most of the large fat chunks from the meat

PIG JOWL SANDWICHES

2 WAYS

2     Wheat Rolls

1/4C.     Shredded Pig Jowl

2slices     Pickled Cherry Peppers

     Chili Sauce

     Yellow Mustard

     Blue Cheese

- Smear Yellow Mustard on the bottom of one Roll and Chili Sauce on the other

- Top each Roll with half of the Jowl meat

- Top the Mustard Roll with a chunk of Blue Cheese and top the Chili Roll with Peppers

- Pig out!