Pig head two ways (part 2)

pig head
Originally uploaded by EatingVideo

Ok the second head I boned out,



much to my wifes chagrin, we had an angry skull.



The edible portion though as a bit more agreable



I removed the tongue, I the removed the membrane and stuffed it back in the head.



I seasoned it with garlic, salt, pepper, and wrapped it in cheescloth and tied it up and let it rest in the fridge



I then unwrapped the cheescloth (3 days later) and retied it, and roasted on the grill for 8 hours at as low a temp as I could muster, (ballpark 200-300 deg farenheit)



The skin is very crispy, I tried to render as much fat as I could at a low temp. The meat is tender and flavorfull, better than the head cheese, with awesome crispy skin.