This is my first attempt to recreate something like my Grandmother on my Dad's side of the family made fairly frequently. Not the same because she seldom seasoned things spicy. I like things spicy, so if you try my recipe keep that in mind. The basics of this recipe is the Meat quantity, the Liquid quantity, the process of making it, and the seasoning you decide to use. . Tom's Pork Scrapple . Ingredients; a small lean Pork Roast of 2 to 3 pounds, water to cover in a suitable pot, add salt, pepper, garlic, and bring to a rolling boil, cover and reduced heat where you don't have to watch to keep it at a boil, but without boiling over for 2 hours. I turned mine over a couple of times and had to add liquid. When I added liquid I gave mine 1st a shot or 2 of marsala wine and cider vinegar. You could use just water. I just like to mix things up a bit. The pork will be falling apart easily at the end of this cooking time. Save the remaining liquid and remove the meat to a big bowl or platter to cool. When cooled, debone the roast if there were any, and also remove excess fat. Break the roast apart into manageable smaller pieces and shred and finely chop. For this recipe you need at least 1 to 1.5 cups of loose pack meat. Any extra makes excellent pulled pork bbq sandwich meat. Measure the amount of reserved liquid after defatting it. Add to it to have 5 cups liquid. I added water and most of my seasonings except salt at this point. (my seasoning less salt were 1/2 TBS Italian seasoning, 1/2 TBS Creole or Cajun seasoning such as Zatarain's, Tony Chachere's or Hot "Slap Ya Mama" Cajun seasoning), and 1/2 TBS Louisiana Hot Sauce. Stir in 1.5 cups Stone ground yellow cornmeal. Bring to a slow bubbling boil stirring almost constantly until mixture thickens to the point a wood spoon will stand up in it. Reduce heat to low or warm taste the mixture. I thought mine needed salt and added 1 teaspoon of salt which I sprinkled all over the top of the mixture then I added the 1.5 cups of shredded/chopped pork and blended it in. From here you are going to chill the mixture for 18 to 24 hours in frig. The mixture at this point is just shy of 8 cups. I used a inexpensive Rubbermaid oblong 8 cup storage container that I lined with HD aluminum foil. After waiting anxiously the required chilling time, unmold the Scrapple on a cutting board or platter and cut into thick slices 1/2" minimum, 3/4 maximum and fry in a skillet with a hot oil or bacon fat, or butter/oil mixture until crispy brown before flipping over to do the second side. It helps to use a good nonstick skillet. Serve immediately hot. . Variations; Other catch as catch can meats shredded/minced as above, chicken, rabbit, squirrel, gator, fish, turtle, whatever. Adding grated cheese at same point as adding meat. prior to frying, dusting with flour, panko, or Italian bread crumbs, or homemade bread crumbs. The world is your skillet, get cooking and enjoy.