Scrapple

Ingredients

• 2 to 3 pounds pork butt, preferably skin on
• 2 pig trotters
• 2 medium onions, roughly chopped (about 2 cups)
• 6 medium cloves garlic
• 4 ounces pork liver (a slab about 1/2 inch thick)
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable or canola oil
• 2 cups cornmeal
• 1/2 cup flour, preferably buckwheat
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper

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