VIRGINIA THIS MORNING: Tea-Brined Pulled Pork

Posted on: 12:55 pm, October 19, 2012, by

RICHMOND, Va. (WTVR)- Bachelor Kitchen Chef Chris Hill is back with a fall-off-the-bone Tea Brined Pull Pork demo. Plus, he shared the perfect Bloody Mary recipe to pair with the dish. Watch as he shows us how to put together this tasty and simple meal perfect for fall.

http://www.chefchrishill.com/, http://www.bachelorkitchen.com/

Ingredients For Brine:

1 Gallon Tea (Room Temperature or Cold)

1 Cup Kosher Salt

 Preparation:

In a double stuffed garbage bag or cooler combine Tea and Salt to form brining solution

Submerge Pork Shoulder and refrigerate over night.

 

Ingredients for Pulled Pork:

1 Pork Shoulder (5-6 pounds – bone in, preferably)

½ Cup Tea

1 tbsp. Liquid Smoke

 For Rub:

2 Tbsp Each:

Dark Chili Powder

Kosher Salt

Fresh Ground Black Pepper

Dark Brown Sugar

1 Tbsp. each: 

Ground Cumin

Paprika

Onion Powder

Granulated Garlic

Thyme Leaves

 Preparation:

After brining the pork over night, discard the brining solution and pat the pork dry

Combine the ingredients for the rub and evenly distribute on the outside of the pork, liberally

Pour Tea into crock pot, turn on and place pork within, covering with the lid

Cook on low for 8 hours or so – the meat should literally fall apart

Homemade Bloody Mary Mix
Serves 10-12 as Brunch Cocktails
Ingredients:
2 qt. Good Quality Tomato Juice – V8 or comparable.
1/3 cup Tbsp Worchestershire sauce
2 Tbsp prepared horseradish
2 Tbsp Dijon Mustard
2 Tbsp hot sauce (like Tabasco)
½ cup lemon juice (about 2 lemons)
2 tbsp Pickle Juice (brine)
3 cloves garlic, pressed, or finely minced
1 tsp celery salt
1 tsp onion powder
1 tsp dried oregano
1 tsp Old Bay Seasoning
½ tsp Cayenne Red Pepper
1 tbsp fresh ground black pepper
1 tsp kosher or sea salt

Preparation for Mix and Bloody Marys:

Combine ingredients in food processor, or whisk vigorously to incoprporate

Add Tomato Juice, and sit over night