Ingredients:

  • 3 lbs (1.36 kg) Pork Shoulder, cut into 1-inch cubes
  • 8 cups (1.9 L) Water or low-sodium Chicken Broth
  • 1 teaspoon (5 mL) Dried Thyme
  • 1 teaspoon (5 mL) Dried Sage
  • 1/2 teaspoon (2.5 mL) Ground Black Pepper
  • 1/2 teaspoon (2.5 mL) Ground Nutmeg
  • 1/4 teaspoon (1.25 mL) Ground Red Pepper Flakes (optional)
  • 1 teaspoon (5 mL) Salt, plus more to taste
  • 1 cup (120 g) Yellow Cornmeal
  • 1/2 cup (60 g) All-Purpose Flour
  • 1/4 cup (60 mL) Maple Syrup
  • 2-3 tablespoons (30-45 mL) Vegetable Oil or Lard

Instructions:

  1. Combine pork, water/broth, thyme, sage, pepper, nutmeg, red pepper flakes (if using), and salt in a stockpot. Bring to a boil, then reduce heat and simmer, covered, for 2-3 hours.
  2. Remove the pork from the pot and shred it finely using two forks. Reserve the cooking liquid.
  3. Strain the reserved cooking liquid through a fine-mesh sieve. Measure out 4 cups (950 mL) of the strained broth. Add water or broth to make up the difference if needed.
  4. In a separate bowl, whisk together the cornmeal, flour, and maple syrup with about 1/2 cup (120 mL) of the cold strained broth to form a smooth slurry.
  5. Return the remaining strained broth to the stockpot and bring to a boil. Slowly whisk in the cornmeal slurry, stirring constantly.
  6. Reduce the heat to low and continue to cook, stirring frequently, for about 15-20 minutes, or until the mixture is very thick.
  7. Stir the shredded pork into the thickened cornmeal mixture, making sure it's evenly distributed. Season with salt to taste.
  8. Pour the scrapple mixture into the prepared baking dish. Smooth the top with a spatula.
  9. Cover the baking dish with plastic wrap, pressing it directly onto the surface. Refrigerate for at least 4 hours, or preferably overnight.
  10. Once the scrapple is firm, turn it out onto a cutting board and slice it into approximately 1/2-inch thick slices.
  11. Heat vegetable oil or lard in a large skillet over medium heat. Fry the scrapple slices for 3-4 minutes per side, or until golden brown and crispy. This is the key for a great scrapple recipe.