Sweet Tea-Cured Roast Pork


Sweet Tea-Cured Roast Pork

Sweet Tea-Cured Roast Pork

Course Main Course
Cuisine American
Keyword cider vinegar, lemon tea bags, Orange Pekoe tea bags, rib pork roast
Prep Time 1 hour 30 minutes
Cook Time 1 hour 10 minutes
Marinate / Cure Time 2 days
Total Time 2 days 2 hours 40 minutes
Servings 8
Calories 516kcal


Cured Pork

  • 16 bags Orange Pekoe tea
  • 2 quarts boiling water
  • 2 cups sugar
  • 1 cup kosher salt
  • 1 cup cider vinegar
  • 2 lemons quartered
  • 4 1/2 pounds One 8-bone center rib pork roast trimmed of all visible fat (about 4 1/2 pounds)

Sweet Tea Rub

  • 3 tablespoons minced lemon zest
  • 3 tablespoons mint leaves finely chopped
  • 1 teaspoon mint leaves finely chopped
  • 1 tablespoon thyme leaves finely chopped
  • 1 teaspoon thyme leaves finely chopped
  • 5 bags lemon tea opened


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.

Make the sweet tea rub:

  • Combine lemon zest, mint, thyme, and lemon tea 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.


Times are approximate.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.


Calories: 516kcal | Carbohydrates: 51g | Protein: 34g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 14256mg | Potassium: 615mg | Fiber: 1g | Sugar: 50g | Vitamin A: 148mcg | Vitamin C: 5mg | Calcium: 73mg | Iron: 2mg

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