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Honor the animal by using the more unfamiliar, but most delicious parts. Roast a whole pig head in the oven at low temperature (275F) for at least 4 hours until cooked through, then increase the heat to 400F until the skin browns and crisps, before pulling all of the meat (and we mean ALL of it) from the bones. You'll not only have a massive bowl of incredibly flavorful shredded pork, but you'll have plenty of bones that can be cooked down for nourishing bone broth. Or for an even easier method, simply place the head in a pot, cover with water, and simmer until it's falling apart tender.
This is how you honor the life of the animal and show gratitude for its existence - by using every part of it. Respect the animal from beginning to end and use every part of it from nose to tail.
Want even more flavor? Brine the head overnight in a mixture of water, salt, sugar, star anise, cloves, bay leaves, and garlic.