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1
To a large stockpot, add the pork butt, hocks, onion, celery, peppercorns and bay leaves.
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2
Barely cover with water and simmer over low heat until the pork is tender and the meat falls off the bones, about 2 hours.
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3
Drain and reserve the stock.
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4
Pour the solid contents onto a sheet pan so that you can easily discard the celery, onions, peppercorns, bay leaves and all of the bones.
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5
Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone.
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6
Add the meat to a food processor with blade attachment and pulse to coarsely chop.
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7
Don't over grind it.
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8
Measure 1 gallon of stock and return it to the pot with the meat and cayenne, black pepper, salt, and sage.
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9
Bring to a simmer over low heat.
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10
Add the cornmeal and stir, stir, stir.
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11
Simmer until smooth and thick, about 15 minutes or so.
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12
Add a little stock or water, if needed, to ensure a smooth texture.
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13
Pour into 3 loaf pans and refrigerate until solid, preferably overnight.
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14
Unmold, slice and fry in clarified butter until golden brown.
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15
Serve with applesauce or maple syrup.
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16
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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17
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
