Ingredients

How to make it

  • CURE THE PORK
  • 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.
  • SWEET TEA RUB
  • 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.
  • NOTES
  • Have your butcher remove the chine bone from the roast, make 1/2 -inch-deep incisions through the bone between the ribs and "french" the bones (scrape them clean of fat and gristle). Brine the pork for 2 days to guarantee juicy meat.

Reviews & Comments 3

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  • sandygalesmith 5 years ago
    I always heard about this one.I heard that it is so good that they can go back for more.
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    " It was excellent "
    bluewaterandsand ate it and said...
    Superb recipe! I was reading about Blackberry Farms, the other day! I was looking at Vacation spots.
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    " It was excellent "
    jimrug1 ate it and said...
    I love the tea base brine.. Awesome recipe Sparow!! Saving this one to try soon! ...;-)~~
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