Halloween Meat Head

Ingredients and Weight:

• Pork shoulder (boneless, skinless): 2.5 pounds (1.13 kilograms)
• Onion (medium): 1 (8 ounces or 227 grams)
• Garlic cloves: 4 (1 ounce or 28 grams)
• Breadcrumbs (plain): 1 cup (4 ounces or 113 grams)
• Egg (large): 1
• Dijon mustard: 2 tablespoons (30 milliliters)
• Worcestershire sauce: 2 tablespoons (30 milliliters)
• Ground cumin: 1 teaspoon (2 grams)
• Smoked paprika: 1 teaspoon (2 grams)
• Salt and pepper: to taste

Preparation Time:

30 minutes

Cooking Time:

1 hour 15 minutes

Difficulty Level:

2 (Beginner-friendly)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a food processor or blender, combine pork, onion, and garlic. Puree until finely ground.
3. Transfer the ground pork mixture to a large bowl. Add breadcrumbs, egg, Dijon mustard, Worcestershire sauce, cumin, paprika, salt, and pepper. Mix well until all ingredients are combined.
4. Form the pork mixture into a head shape, with a slight indentation where the eyes and mouth will be.
5. Place the meat head on a sheet pan lined with parchment paper.
6. Bake for 1 hour or until the internal temperature reaches 160°F (71°C) measured with a meat thermometer.
7. Let the meat head cool slightly before carving and serving.

Nutritional Information:

Per serving (1/8th of the head): - Calories: 350 - Fat: 15 grams - Protein: 30 grams - Carbohydrates: 20 grams

Dish Characteristics:

• Savory and flavorful
• Moist and tender
• Perfectly seasoned
• Fun and festive Halloween presentation
• Easy to prepare

User Comments:

• "This Halloween Meat Head was a hit at our party! It looked so creepy and realistic, but it tasted absolutely delicious." - Sarah W.
• "I love that this recipe is beginner-friendly. I had never made anything like this before, but it turned out perfectly." - John T.
• "The combination of flavors in this dish is amazing. The cumin and paprika really give it a unique and smoky flavor." - Mary M.

Special Precautions and Tips:

• Make sure to cook the pork to the proper internal temperature to prevent foodborne illness.
• If you don't have a meat thermometer, you can check for doneness by inserting a toothpick. If the juices run clear, the pork is done cooking.
• Let the meat head cool slightly before carving to prevent the meat from falling apart.