To a large stockpot, add the pork butt, hocks, onion, celery, peppercorns and bay leaves. Barely cover with water and simmer over low heat until the pork is tender and the meat falls off the bones, about 2 hours.
Drain and reserve the stock. Pour the solid contents onto a baking sheet so that you can easily discard the celery, onions, peppercorns, bay leaves and all of the bones. Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone.
Add the meat to a food processor with the blade attachment and pulse to coarsely chop. Don't over grind it.
Measure 1 gallon of stock and return it to the pot along with the chopped meat and the salt, ground black pepper, cayenne, and sage. Bring to a simmer over low heat.
Add the cornmeal and stir, stir, stir. Simmer until smooth and thick, about 15 minutes. Add a little stock or water, if needed, to ensure a smooth texture.
Pour into 3 loaf pans and refrigerate until solid, preferably overnight.
Unmold, slice and fry in clarified butter until golden brown. Serve with applesauce or maple syrup.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 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.
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|Serving Size: 1 (1434g)|
|Recipe Makes: 1|
|Calories from Fat: 318 (7%)|
|Amt Per Serving||% DV|
|Total Fat 35.3g||47 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 15.5g|
|Cholesterol 0mg||0 %|
|Sodium 11154.2mg||385 %|
|Potassium 3258mg||86 %|
|Total Carbohydrate 1018.5g||300 %|
|Dietary Fiber 79.5g||318 %|
|Sugars, other 939.1g|
|Protein 101.3g||145 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4759
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