To a large stockpot, add the pork butt, hocks, onion, celery, peppercorns and bay leaves. Barely cover with water and simmer over low heat until the pork is tender and the meat falls off the bones, about 2 hours.

Drain and reserve the stock. Pour the solid contents onto a sheet pan so that you can easily discard the celery, onions (or substitution), peppercorns, bay leaves and all of the bones. Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone.

Add the meat to a food processor with blade attachment and pulse to coarsely chop. Don't over grind it.

Measure 1 gallon of stock and return it to the pot with the meat and cayenne, black pepper, salt, savory, and sage. Bring to a simmer over low heat. (Adjusted sage to taste, and need to reduce cayenne - SRB)

Add the rice flour and stir, stir, stir. Simmer until smooth and thick, about 15 minutes or so. Add a little stock or water, if needed, to ensure a smooth texture.

Pour into 2 9x13 Pyrex pans, cover with plastic wrap, and refrigerate until solid, preferably overnight.

Unmold, slice and fry in clarified butter until golden brown. Serve with applesauce or maple syrup.