Philadelphia - Style Scrapple

2 pounds pork shoulder (or pork butt) (I have used leftover pork butt for this)
2 cups yellow cornmeal
1 teaspoon cayenne
1 teaspoon sage
1 tablespoon salt
2 teaspoons black pepper

Cut up pork into chunks. Place the pork, sage and cayenne in a stock pot and cover with water. Simmer for about 2 to 3 hours or until meat falls apart. Drain and reserve stock.
Remove meat from bone and chop all the meat with a knife. Measure 5 cups of stock and return to pot. Bring it to a simmer; add meat, cornmeal, salt and pepper, and stir constantly until thick and smooth, about 15 to 30 minutes. Stir in chopped meat to incorporate fully. Pour mixture into 2 loaf pans and refrigerate until completely chilled. Un-mold scrapple. To serve, slice, dredge and fry until golden brown and crisp on both sides.

Whether you make your own, or buy scrapple at your supermarket (brands like Rapa and Habbersett can be found in stores or online), give it a try. I think you'll like it!