Brown Sugar  2/3 cup
Apple cider vinegar 2/3 cup
Kosher salt  ¼ cup
Peppercorns  2 Tsp
Garlic (minced)  1 Tbsp
Water   as needed

 

Method:
Combine all ingredients except the water in a saucepan. Bring to a boil, turn heat down and simmer for 5 minutes. Taste and adjust brown sugar or vinegar. Mixture should taste sweet, sour, and salty. Add cold water, let cool. Then add four 10 oz center cut pork chops to brine.

 

 

 

 

Chicken Stock   5 oz.
Red onion (med. dice)  3 cups
Sweet Potatoes (med dice)  3 cups
Green Pepper (med dice)  3 cups
Corn    3 cups
Garlic (minced)   1½ Tsp
Fresh Cilantro (chopped)  2 Tbsp
Butter    2 Tbsp
Salt and Pepper   to taste

 

Method: In a sauce pan, melt the butter. Add onions, cool until translucent. Add garlic, sweet potatoes, corn, green peppers and cook for 5 minutes. Add the chicken stock and cook on low heat 10 minutes or until the sweet potatoes are tender.

 

 

Apples (peeled, cored, med dice) 14 oz.
Brown Sugar   2/3 cup
Apple Cider Vinegar  2/3 cup
Currants    ¾ cup
Red onions (med dice)  1
Lemon peel (grated)  2 
Ground Cinnamon  2 Tsp
Ground Cloves    ¼ Tsp
Ground Allspice   ¼ Tsp
Cayenne    1/8 Tsp
Salt    ½ Tsp
Water    1 cup
Pecans (chopped, Toasted)  ½ cup

 

Method:
In a sauce pan, add all ingredients except pecans and bring to a boil. Turn heat down to simmer, cook and stir until liquid is almost gone, approx.25 minutes. Remove from heat and stir in pecans.

 

 

 

Center cut pork loin 12 – 14 lbs
Apple cider vinegar 2 gals
Brown Sugar  4 lbs
Kosher Salt  1 box
Peppercorns  4 oz
Garlic cloves  20
Red onions  10
Yams   8
Green peppers  8
Fresh Corn  2 lb bag
Butter   2 lbs
Fresh cilantro  2 oz
Golden delicious apples 12
Lemons   12
Ground cinnamon
Ground cloves  Small containers
Ground allspice
Cayenne pepper
Pecans   1 lb
Currants   1 box