Sweet Tea Cured Pork Roast From Blackberry Farms Walland Tn
From sparow64 15 years ago
- 75 minutes to make
- Serves 8
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 stumbled across this recipe, and wanted to share. Read more A friend of mine was a hairdresser in the spa at one time, and she broght some of this to me one day...it's extraordinary! The roast needs to cure for 2 days. All southern gals (and guys) who love their sweet tea and pork chops will be in heaven with this one! (blackberryfarm.com for info about the inn) See less
Ingredients
- CURED pork shopping list
- 16 orange pekoe tea bags shopping list
- 2 quarts of boiling water shopping list
- 2 cups sugar shopping list
- 1 cup kosher salt shopping list
- 1 cup cider vinegar shopping list
- 2 lemons, quartered shopping list
- One 8-bone center rib roast of pork, trimmed of all visible fat (about 4 1/2 pounds) shopping list
- SWEET tea RUB shopping list
- 3 tablespoons minced lemon zest shopping list
- 3 tablespoons plus 1 teaspoon finely chopped mint leaves shopping list
- 1 tablespoon plus 1 teaspoon finely chopped thyme leaves shopping list
- 5 lemon tea bags, opened shopping list
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.
People Who Like This Dish 4
- rsh1106 Jacksonville, North Carolina
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- goblue434 Anniston, AL
- dragonwings647 Duchesne, UT
- sparow64 Sweetwater, TN
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The Rating
Reviewed by 5 people-
I love the tea base brine.. Awesome recipe Sparow!! Saving this one to try soon! ...;-)~~
jimrug1
in Peoria loved it
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Superb recipe! I was reading about Blackberry Farms, the other day! I was looking at Vacation spots.
bluewaterandsand
in GAFFNEY loved it
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