2 - 2 1/2 lbs. pork shoulder roast, cooked until tender
6-7 c. stock from meat (if not enough, add water)
2 tsp. salt
2 1/2 c. cornmeal (yellow)
1/2 c. flour
3 c. water

Bring to boil (stock and water if needed). Mix together cornmeal, flour and 3 cups cold water. Add the mixture to the hot liquid. Cook 20 to 30 minutes or until thick. Blend in ground pork and boil for 15 minutes. Pour into 9"x13" cake pan and set in cool place overnight, when set up, slice, fry on griddle until brown and serve with syrup. Great for breakfast.