Prep 24 hrs
Cook 45 mins
This is a very old German recipe that has been made in the Bobe Family for generations. When the family butchered their own animals, nothing was wasted. In this case when hogs were butchered, the head of the hog was cooked and then cleaned of all meat. You might find this funny but there is a lot of meat on the head of a hog. Today we cook a pork shoulder or a Boston Butt as they give you the darker meat from a pig. Helen Bobe made this every Christmas for Robert, William and Henry Bobe. If Dink, Jim, Charlie, or any other Bobe knew this we had lots of people at our home for breakfast. That’s why the recipe is the size it is.
- 2267.96 g roast (Boston Butt)
- 1892.0 ml water
- 1892.72 ml cornmeal
- 44.37 ml salt
- 14.79 ml pepper
- 236.59 ml flour
- maple syrup, to taste
- Cook 4-5lb Boston Butt Roast in a heavy pan with lid and place 2 quarts of water in pan. Slow cook for several hours. I usually cook at 250 overnight!
- Save the broth and grind the meat.
- Boil the broth but you need to know how much volume you have!
- For each 3 cups of broth you boil, you will add 1 cup of yellow corn meal slowly while stirring. Add to fast and the cornmeal will clump! In this case I used 24 cups of water and 8 cups of cornmeal. Add 3 Tablespoons of salt, 1 Tablespoon of pepper. You will also want to add about 1 cup of flour slowly! Mix and cook until mixture is done! It takes about 20-30 minutes of constant stirring to keep mixture from burning and to get cornmeal to soften. Once it is thick, you pour into pans. This makes 2 large pans about 3 inches thick.
- Cool overnight and then slice and fry. Maple syrup and butter makes a great meal.