Sweet Tea-Cured Roast Pork
- 16 orange pekoe tea bags
- 2 quarts of boiling water
- 2 cups sugar
- 1 cup kosher salt
- 1 cup cider vinegar
- 2 lemons, quartered
- One 8-bone center rib roast of pork, trimmed of all visible fat (about 4 1/2 pounds)
- 3 tablespoons minced lemon zest
- 3 tablespoons plus 1 teaspoon finely chopped mint leaves
- 1 tablespoon plus 1 teaspoon finely chopped thyme leaves
- 5 lemon tea bags, opened
- Steep the orange pekoe tea bags in the boiling water until the tea is very strong, about 8 minutes.
- Remove the tea bags and stir in the sugar, salt and cider vinegar until the sugar and salt are dissolved.
- Pour the tea into a large bowl, add the lemons and 2 quarts of ice water and let the tea cool completely.
- Add the pork roast; it should be entirely submerged in the brine.
- Cover the bowl with plastic wrap and refrigerate for 2 days.
- Combine all of the ingredients in a small bowl.
- Remove the pork from the brine and pat dry.
- Set the roast, meaty side up, on a rack in a roasting pan and generously coat with the sweet tea rub.
- Let the roast stand at room temperature until it is no longer cold, about 1 hour.
- Preheat the oven to 375.
- Roast the pork in the lower third of the oven for about 1 hour and 10 minutes or until an instant-read thermometer inserted in the center of the roast registers 135.
- Let the pork rest for 15 minutes.
- Carve the roast by cutting between the bones.
- Arrange the chops on a large platter and serve.
orange pekoe tea bags, water, sugar, kosher salt, cider vinegar, lemons, pork, lemon zest, mint leaves, thyme, lemon tea bags
Taken from www.foodandwine.com/recipes/sweet-tea-cured-roast-pork (may not work)