5 to 6 lb. pork Boston butt
10 cups water
4 beef bouillon cubes
2 1/2 tbsp. salt
1 tsp. allspice
1 tsp. cloves
2 lb. buckwheat flour (about 6 1/2 cups)

In a large pot place Boston butt. Add water, bouillon cubes and salt. Boil meat until off the bone (or you could use a slow cooker for up to 8 hours).

Take meat out and grind up. Keep liquid, put ground meat back in liquid and add allspice and cloves.

Turn down heat a little and add flour A LITTLE at a time. When all is added combine, and pour into two 9x13-inch pans and let setup in refrigerator. Once set cut into squares.

To serve, fry like pancakes. Goes excellent with maple syrup!

Submitted by: Joe Roffers