With barbecue season in full swing, but not always enough time to break out the charcoal and get a fire started; this recipe will make your day.  Enjoy all of the wonderful barbecue flavor with very little effort.  To top off this simple dish, it is infused with the wonderful flavors of Puerh tea (such as this one) and Golden needle black tea (like this one).

Slow Cooker Tea Pulled Pork BBQ (photo by Janet Sanchez, all rights reserved)

Slow Cooker Tea Pulled Pork BBQ (photo by Janet Sanchez, all rights reserved)

4 ½ lbs pork shoulder
1 tsp onion powder
2 tsp salt
¾ tsp garlic powder
½ tsp ground cumin
½ tsp ground cinnamon
½ tsp thyme
2 tsp paprika

Combine all of the spices together then generously rub on all sides of the pork.  Place in a preheated pan over medium high heat.  Sear for 3 minutes per side.

4 cups boiling water
1 tsp gold needle black tea
1 tbsp puerh tea

Steep the tea in the water for 6 minutes then remove.  Place the tea water into a slow cooker on high heat.  Once the pork has been seared on all sides place it into the slow cooker filled with tea water.  Cook for 7-9 hours or until falling apart when picked up.

16oz BBQ sauce

Remove the pork from the liquid and place onto a cutting board.  Pour excess liquid into a small sauce pot and reduce liquid for about 15 minutes.  Using a fork pull apart the pork into shreds.  Once shredded chop if needed to create smaller shreds.  Mix with the 16 ounces of BBQ sauce.  Place pork back into the slow cooker on low heat to keep warm. Take about ½ cup of the tea reduction liquid and mix it back into the pork.  This amount may vary slightly depending on the density of the BBQ sauce used.  Only use enough to create a little more moisture but not enough to make it soggy.

1 bag prepared cold slaw
12 burger buns

This recipe used a prepared bag of cold slaw where the dressing came with all that was done was to mix it together.  This was used for the purpose of simplicity but any cold slaw recipe will work.  Place a portion of the pork on the bottom half of the bun.  Place a portion of the cold slaw on top of the pork then place the top bun on.  Recipe serves 12 people.

See more of Janet Sanchez’s articles here.

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