In article >,
Steve Wertz > wrote:

> On Mon, 06 Feb 2006 20:59:25 -0600, Melba's Jammin'
> > wrote:
>
> >Couple questions for the panel: What kind of pork roast is used
> >effectively for the filling?
>
> Pork Butt or Shoulder. If you want to get really authentic, get a
> whole pigs head and simmer for 5-7 hours.
>
> Brush it's teeth first.
>
> -sw

I think at the very least, I'd remove the brains first. ;-)

I can handle hog cheek meat (in fact, I prefer the hogs head tamales!)
but the idea of eating brain makes me gag. ;-p
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson