Recipes
Southern Style Pork Butt with Sweet Potato Mole and Mississippi Delta Pork Hot Tamales

Southern Style Pork Butt with Sweet Potato Mole and Mississippi Delta Pork Hot Tamales

YIELD: 1 pork roast

1 blade pork roast (pork butt)

For the brine:
2 qts. water
¼ cup corn liquor (moonshine)
¾ cup Blue Lake honey
½ cup salt
For the broth:
4 qts. water
1 ham bone
2 carrots, rough chop
3 onions, rough chop
1 tsp. cayenne pepper, fresh
for the mole rub:
1 cup cocoa
1 cup pecans
8 oz. Scumpernong

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