Southern Style Pork Butt with Sweet Potato Mole’ and Mississippi Delta Pork Hot Tamales Recipe | Yummly

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

PORK FOODSERVICE
41Ingredients
80Minutes
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Ingredients

US|METRIC
  • 1 pork butt (blade pork roast)
  • 2 quarts water
  • 1/4 cup liquor (corn, moonshine)
  • 3/4 cup honey (Blue Lake)
  • 1/2 cup salt
  • 4 quarts water
  • 1 ham bone
  • 2 carrots (rough chop)
  • 3 onions (rough chop)
  • 1 teaspoon cayenne pepper (fresh)
  • 1 cup cocoa
  • 1 cup pecans
  • 8 ounces jelly (wt Scumpernong)
  • 16 ounces fig preserves
  • 16 ounces butter (wt sweet potato)
  • 2 onions
  • 1 cup garlic (peeled)
  • 1/4 cup chipotle chiles
  • 2 tablespoons cayenne
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1 cup apple cider vinegar
  • 3/4 cup malt vinegar
  • 1/2 cup rice vinegar
  • 2 cups molasses (blackstrap)
  • 3/4 cup brown sugar
  • 3 tablespoons garlic (pureed)
  • 1 pound butter
  • 1 teaspoon ginger (fresh ground)
  • 1 teaspoon cloves (fresh ground)
  • 1 tablespoon cayenne pepper
  • 3 tablespoons ancho chiles (chopped)
  • 1 tablespoon dry mustard
  • 3 tablespoons salt
  • 2 teaspoons black pepper (fresh ground)
  • 1/2 onion (juiced)
  • 2 jalapeno chile (fresh)
  • 3 lemon juiced
  • 1 lime juiced
  • 4 sardines
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    Directions

    1. 1. Debone butt, roast bone and reserve for broth
    2. 2. Cut butt in a spiral formation ending in a long, wide “hanger steak” looking piece of meat.
    3. 3. Brine meat and cure for 24 hours
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