Pulled Pork with Lapsang Souchong
Lapsang souchong is smoke-dried over a pinewood fire, giving it distinctive campfire smokiness — this translates well to marinades, but will also give your food a smoky flavour without having to resort to artificial flavours or open flame.
Servings 10
Ingredients
- 3-4 lb boneless pork shoulder, cut into large chunks
- 3 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp brown sugar
- 2 tsp cumin
- salt and freshly ground black pepper, to taste
- 1 onion, halved and thinly sliced
- 2 cups steeped lapsang souchong (any temperature)
- bottled barbecue sauce, to taste
- soft white buns or biscuits for serving
Instructions
- Drizzle some oil into a heavy, ovenproof pot set over medium-high heat. Place the pork shoulder in a large bowl and toss with the chili powder, paprika, brown sugar, cumin, and enough salt and pepper to suit your taste.
- Brown the meat in batches, transferring it to another bowl or plate as you go.
- Add the onion to the pan and cook for a few minutes, until it starts to soften and loosen any browned bits in the bottom of the pan.
- Return all the pork to the pan and add the tea — there should be enough to come about halfway up the side of the meat.
- Cover and cook at 300˚F for 2½-3hours, or until the pork is very tender.
- Pull the meat apart with two forks, adding just enough sauce to moisten. Serve on soft buns or biscuits.