1 1/2 lb. pork shoulder, cubed
1 1/2 c. cornmeal
Salt and pepper to taste
Pinch of sage or poultry seasoning
Flour for dredging
Fat for frying

Simmer pork in salted water to cover until tender (about 1 hour). Remove meat with slotted spoon. Add water to broth to make 4 cups. Shred meat and stir into broth with cornmeal and seasonings (you can be creative with the seasoning). Cook and stir until thick, about 5 minutes. Pour into greased loaf pan; cover and chill until firm. Unmold and cut into 1/2 inch thick slices. Dust with flour. Brown on both sides in hot fat. Serve with warm maple syrup, if desired.