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Southern Style Pork Butt with Sweet Potato Mole’ and Mississippi Delta Pork Hot Tamales
PORK FOODSERVICE41Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 pork butt (blade pork roast)
- 2 qt. water
- 1/4 cup liquor (corn, moonshine)
- 3/4 cup honey (Blue Lake)
- 1/2 cup salt
- 4 qt. water
- 1 ham bone
- 2 carrots (rough chop)
- 3 onions (rough chop)
- 1 tsp. cayenne pepper (fresh)
- 1 cup cocoa
- 1 cup pecans
- 8 oz. jelly (wt Scumpernong)
- 16 oz. fig preserves
- 16 oz. butter (wt sweet potato)
- 2 onions
- 1 cup garlic (peeled)
- 1/4 cup chipotle chiles
- 2 Tbsp. cayenne
- 1 tsp. cumin
- 1 tsp. cinnamon
- 1/2 tsp. 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 Tbsp. garlic (pureed)
- 1 lb. butter
- 1 tsp. ginger (fresh ground)
- 1 tsp. cloves (fresh ground)
- 1 Tbsp. cayenne pepper
- 3 Tbsp. ancho chiles (chopped)
- 1 Tbsp. dry mustard
- 3 Tbsp. salt
- 2 tsp. 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. Debone butt, roast bone and reserve for broth
- 2. Cut butt in a spiral formation ending in a long, wide “hanger steak” looking piece of meat.
- 3. Brine meat and cure for 24 hours
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