Sounds like an all meat version of the scrapple my grandmother used to make. I loved that stuff but, man, was that a load of work. Braise the pork shoulder about half a day until it literally falls off the bone. Then mix it with corn meal and something else. (I was too young at the time to be paying attention to all the details.) Pour the corn meal mix into wide loaf pans and let it set up. Fry up thin slices from the loaf. The stuff gets cooked three times. Way, way too much work. Though I am wondering now how a smoked pork scrapple would taste. Or maybe cold smoking a whole loaf.
I may have to invest in a meat grinder so I can try the Old Timers Bacon.