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
