By Brooke's Kitchen on September 18, 2011
"This is a very old German recipe that has been made in the Bobe Family for generations. When the family butchered their own animals, nothing was wasted. In this case when hogs were butchered, the head of the hog was cooked and then cleaned of all meat. You might find this funny but there is a lot of meat on the head of a hog. Today we cook a pork shoulder or a Boston Butt as they give you the darker meat from a pig. Helen Bobe made this every Christmas for Robert, William and Henry Bobe. If Dink, Jim, Charlie, or any other Bobe knew this we had lots of people at our home for breakfast. That’s why the recipe is the size it is."
Serving Size: 1 (443 g)
Servings Per Recipe: 12