From: Chef Taylor Bowen Rickets, Delta Bistro, Greenwood, MS. Yield: 15 servings. 1 pork butt Brine: 2 qt. water ¼ cup corn liquor (moonshine) ¾ cup local honey ½ cup salt Broth: 4 qt. water ham bone 2 carrots 3 onions 1 tsp. fresh cayenne pepper ¼ cup peeled garlic cloves Rub/Mole: 1 cup cocoa powder 1 cup pecans 8 oz. scupernong (variety of muscadine grape) jelly 16 oz. fig preserves 16 oz. sweet potato butter 2 onions 1 cup peeled ...

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