NOTE: the meat involved is Pork head, meat, feet, heart and
large pot, barely cover pork with water (not too much
In a large saucepan combine pork, cornmeal, chicken broth, thyme and
ounds of bony pieces of pork. For each pound of meat
he fat for frying the scrapple.
Combine cornmeal and cold
ax paper and pour in scrapple. Rap pan on counter to
til well cooked and the pork shreds easily, 6 to 7
ight before you cook the pork, combine all the ingredients in
IMPORTANT NOTE #1: This recipe makes a product that's
with cold water; pour in scrapple and chill completely.
Cut
ith foil and place the pork in the pan. In a
slow cooker. Place the pork roast into the slow cooker
Combine 1st 7 ingredients (pork through pepper); blend thoroughly.
t up, then add the pork shoulder.
Place the zipped
rease in a skillet; slice scrapple and brown until golden in
Heat the vegetable oil in a large nonstick skillet over medium-low heat. Cook the scrapple until crispy and browned on both sides, 5 to 7 minutes per side. Drain the scrapple slices on a paper towel-lined plate. Place a scrapple slice onto a piece of toasted bread, spread with mustard, and top with another slice of bread to assemble.
Cook in fry pan with pork juices until boiling , then simmer
utter over medium heat; brown scrapple on both sides.
Serve
Preheat oven to 350 degrees F.
Heat oil in large skillet on medium-high heat. Add scrapple; cook 3 to 4 minutes or until browned, turning occasionally. Remove from skillet. Coarsely chop scrapple and place in large bowl.
Stir cream cheese and shredded cheese into the scrapple. Spread in 9-inch glass pie plate. Sprinkle with crab cake mix.
Bake 30 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread.
up olive oil. Sprinkle the pork generously with salt and brush