[Help] converting this pazole recipe to manageable quantities

I have this recipe for I dish I love, but it's for quantities that's enough to feed a massive amount of people. Is there any way to rework the recipe that reduces it to a normal couple meals worth of food?

Pozole Brine for pork sholder 16 cups water 2 cups habenaro vinegar 1/2 cup salt Add 5# pork shoulder, cut up in smaller 1-2 inch squares and brine for at lease 12 hours

Pozole Pork shoulder, brined, 3.5# dry hominy, par boiled for an hour tops 3 qts veg stock 2 qts duck stock 1/2 cup oregano 1/2 cup cumin 5 onions diced fine Can chilies including adobo paste, chillies diced 1 can 5 tbls garlic chopped fresh 2 tbls salt 2 tbls pepper

1. In large rondo, brown the brined pork shoulder in pan with oil. Add cumin, oregano, salt pepper chilies and adobo paste
2. Add onions and sweat down
3. Add boiled hominy, veg stock, and duck stock
4. Cook in oven at 325 degrees for 6 hours
5. Add garlic and check salt and pepper add 1 cups lime juice.

submitted by /u/biddily
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