by Cynthia Lynch

Created on: June 20, 2008

Pulled Pork with Smoky Barbecue Sauce

As much as I love the idea of slow-roasting pork in a backyard smoker, I'm a working mom with no time for it. Homemade pulled pork, however, is a crowd-pleaser I wasn't willing to give up. It's just too practical: One eight-pound pork shoulder or Boston butt yields enough meat for several meals. It made me determined to find a quick, easy way to get satisfying results entirely indoors. When I became interested in drinking and cooking with tea, the answer presented itself.

Lapsang Souchong is a smoked Chinese black tea with extraordinary culinary promise. Here it lends its wood-fire flavor to a barbecue sauce that is excellent for oven-roasted pulled pork. It is also ideal for roasted or grilled chicken and ribs. For a serving suggestion, consider topping the pork with your favorite cole slaw, or serving it alongside.

A note about cooking with tea: It is important to brew the tea for the specified time (in this case, four minutes). While brewing it longer will impart a stronger flavor, it's a flavor you don't want. Over-brewing tea releases tannins from the leaves that will make the liquid bitter. If you think you want a stronger smoky flavor, use three bags of tea rather than a longer brewing time.

Pulled Pork

Yields about 3-5 pounds shredded pork

Active time: 30 minutes (10 minutes before cooking; 20 minutes after cooking)
Cooking time: 3-4 hours

Ingredients:
1 tablespoon garlic powder
2 teaspoons salt
1 teaspoon ground black pepper
One 5-8 pound piece bone-in pork shoulder or Boston butt
2 tablespoons canola oil
cup water
Smoky Barbecue Sauce, recipe follows
Soft rolls, as needed

Method: Preheat oven to 325 degrees. In small bowl, combine garlic powder, salt and pepper. Coat pork with mixture. In large, ovenproof Dutch oven, heat oil over high heat. Add pork and cook until well-browned on one side, about two minutes. Turn pork as needed to brown on all sides. Add water to Dutch oven, cover and place in oven. Cook until pork is tender and falling off the bone, about 3-4 hours. Set aside until cool enough to handle. Pull meat into shreds by hand or using two forks. Place desired amount of pork in saucepan and refrigerate remaining pork for other meals. Add enough smoky barbecue sauce to saucepan to coat pork lightly. Bring to simmer over medium-low heat. Serve on soft rolls.

Smoky Barbecue Sauce

Yields enough for about 4 pounds cooked, shredded pork

Active time: 20 minutes
Cooking time: 15-20 minutes

Ingredients:
1 cup distilled white vinegar
2 bags Lapsang Souchong tea*
2 tablespoons canola oil
1 medium yellow onion, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
2 tablespoons chili powder
cup packed light brown sugar
2 tablespoons Dijon mustard
2 cups ketchup
1 1/2 cups tomato juice
Salt and black pepper to taste

*Twinings' Lapsang Souchong tea is widely available in supermarkets.

Method: In small saucepan, bring vinegar to a simmer. Remove from heat and add tea bags. Let steep four minutes. Remove and discard tea bags. In large saucepan, heat oil over medium heat. Add onion and garlic and cook until softened, about five minutes. Stir in tea-flavored vinegar, chili powder, brown sugar, mustard, ketchup and tomato juice. Bring to simmer and cook until sauce thickens slightly. (Note: it should be thinner than bottled barbecue sauce.) Season with salt and pepper.

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