Recipe

Sweet Tea Cured Pork Roast From Blackberry Farms Walland Tn Recipe

Add Step-by-Step Photos	Sparow64 / All my dishes 10 months, 1 week ago Blackberry Farms in Walland, TN is located at the Foothills of the Smoky Mtns. Rated the #1 small luxury hotel in America. The chef who created this recipe, John Fleer, was once chef to Mary Tyler Moore. He is no longer at Blackberry Farm, but, I ... More Prep:15m Cook:75m Servings:8	Sparow64
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Ingredients

CURED 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)

SWEET TEA RUB

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

Directions

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.

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