Green tea pulled pork

Green Tea Pulled Pork with Spicy Asian BBQ Sauce

Still lingering on tasty memories of Michelle’s last BBQ, I was craving smokey pulled pork in a big way this weekend. So much so that I actually got my ass out of bed at 9 am on a Saturday to head over to Chinatown to pick up a big ole pork butt.

Pork butt for those initiated is another name for the “picnic” roast which in betrayal of its name comes from the other end of the pig (the shoulder). It’s a delightfully grisly fatty cut of meat that would make for a rubber doorstop if you cooked it any other way than slow and low.

At about 185 degrees F, the fat and connective tissue break down into that lovely moisturizing stuff that lotions purport will keep your skin wrinkle free and supple. This makes the meat incredibly moist and tender allowing you to enjoy the ample flavor that’s inherent in this cut of meat. The key is to slowly raise the temperature of the meat to 185 F then keep it there for at least an hour. In an ideal world, you’d put it in a heating vessel that holds a steady 185 degree temperature then leave it there for a day … But then again in an ideal world I’d be allowed to BBQ in my NYC apartment and not have to go to work either.

Pulled pork

In an effort to make this more apartment friendly and time saving, I roast it in a dutch oven at 200 degree F. It will still take at least 5 hours mind you, so this isn’t a quick weeknight meal, but you could also put this into a crockpot on low and let it do it’s thing while you’re at work. I used smoked salt to give it a bit of that bbq flavour, but nothing beats putting it in a real charcoal smoker for hours on end.

4-5lbs well marbled pork butt

for the rub
2 Tbs loose green tea leaves
2 Tbs smoked salt
1 Tbs brown sugar

for the sauce
1/4 C gochujang (korean hot sauce)
2 Tbs Thai sweet chili sauce
2 Tbs rice wine
2 Tbs rice vinegar
1 tsp grated ginger
1 large clove grated garlic

The day before you make your roast, put the ingredients for the rub in a spice grinder or blender and blitz until it ground into a relatively fine powder. Rub this into your roast then wrap with a couple layers of plastic wrap and put it in the fridge.

Take the pork out of the fridge about an hour before you start cooking to let it come to room temperature.

Unwrap the roast and put it in a dutch oven or other heavy pot with a tight sealing lid then put it in the oven. Now go try to forget about it for 5+ hours while it slowly cooks. You’ll know its done when when a fork inserted into the meat makes it come apart.

For the sauce, just combine all the ingredients in a small saucepan and boil until thickened.

Remove the pork from the pan and when it’s cool enough to handle, “pull” the pork apart using a fork and your fingers. If your lid had a reasonable seal, you should also have some liquid at the bottom of the pan (this stuff tastes amazing) pour some of this over your meat for added flavour and moistness. If you have a lot of liquid like I did, you can dilute the broth with some water, add some pork potatoes and kale and turn it into a soup.

To serve, just plate some of the pulled pork with a bowl of sauce as a condiment.

  • http://manggy.blogspot.com/ Manggy

    Oh gosh, that would be perfect in a sandwich! And yay, more uses for Gochujang! :)

  • http://manggy.blogspot.com manggy

    Oh gosh, that would be perfect in a sandwich! And yay, more uses for Gochujang! :)

  • http://whiteonricecouple.com/ White On Rice Couple

    What a great method for making the pulled pork apartment friendly! It looks great and moist too. We definitely want to try your method! Wish we had your technique and recipe back then during our apartment days.

  • http://whiteonricecouple.com White On Rice Couple

    What a great method for making the pulled pork apartment friendly! It looks great and moist too. We definitely want to try your method! Wish we had your technique and recipe back then during our apartment days.

  • http://voodoolily.blogspot.com/ Heather

    Wow, that is funny sympatico on the barbecue sauce! I think after the pig roast on Saturday, I need a little break from pork (I got a touch of the itis just looking at your photos). :P

  • http://voodoolily.blogspot.com Heather

    Wow, that is funny sympatico on the barbecue sauce! I think after the pig roast on Saturday, I need a little break from pork (I got a touch of the itis just looking at your photos). :P

  • http://caviarandcodfish.com/ robin

    Oh, I’m excited for this! Though I’m sure nothing beats charcoal, I like the idea of the smoked salt. Thanks for helping a fellow grill-less apartment dweller get some pulled pork!

  • http://caviarandcodfish.com robin

    Oh, I’m excited for this! Though I’m sure nothing beats charcoal, I like the idea of the smoked salt. Thanks for helping a fellow grill-less apartment dweller get some pulled pork!

  • http://mikes-table.themulligans.org/ Mike

    I love pulled pork and that looks really tasty. I’d never heard of using green tea in the rub. That and the sauce sound really interesting!

  • http://mikes-table.themulligans.org/ Mike

    I love pulled pork and that looks really tasty. I’d never heard of using green tea in the rub. That and the sauce sound really interesting!

  • http://www.hungryandfrozen.blogspot.com/ Laura @ Hungry and Frozen

    Looks gorgeous. Sounds like there are no places that green tea dare not venture these days!

  • http://www.hungryandfrozen.blogspot.com Laura @ Hungry and Frozen

    Looks gorgeous. Sounds like there are no places that green tea dare not venture these days!

  • http://asoutherngrace.blogspot.com/ grace

    crockpots and pork butts are delighful. your sauce sounds amazing and i’d be tempted to douse the pork (and probably everything else that happened to be in my fridge at the time) in it. good stuff.

  • http://asoutherngrace.blogspot.com grace

    crockpots and pork butts are delighful. your sauce sounds amazing and i’d be tempted to douse the pork (and probably everything else that happened to be in my fridge at the time) in it. good stuff.

  • http://closetcooking.blogspot.com/ Kevin

    Pork slow cooked with green tea sounds interesting and that sauce sounds really tasty!

  • http://closetcooking.blogspot.com/ Kevin

    Pork slow cooked with green tea sounds interesting and that sauce sounds really tasty!

  • http://www.cococooks.blogspot.com/ courtney

    Intersting with the green tea rub. I have seen people smoke ducks and such with teas. A lot of piggy in blog land lately, but its so good!

  • http://www.cococooks.blogspot.com courtney

    Intersting with the green tea rub. I have seen people smoke ducks and such with teas. A lot of piggy in blog land lately, but its so good!

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  • http://www.culinarydisaster.com/wordpress Jeff

    Awesome idea and perfect execution. 200 is perfect temperature to cook that shoulder out low and slow to break down that nasty sinewy muscly fatty (yes I am in a y mood today) mess.

    I love the green tea and an over abundance of it has me thinking how can this work in a rub.

  • http://www.culinarydisaster.com/wordpress Jeff

    Awesome idea and perfect execution. 200 is perfect temperature to cook that shoulder out low and slow to break down that nasty sinewy muscly fatty (yes I am in a y mood today) mess.

    I love the green tea and an over abundance of it has me thinking how can this work in a rub.

  • http://newlywedcooking.blogspot.com/ sharon

    I’m going to have to try this in the slow cooker. I only have about 2 slow cooker recipes that I rotate, so this will help vary things up!

    Great photos too

  • http://newlywedcooking.blogspot.com sharon

    I’m going to have to try this in the slow cooker. I only have about 2 slow cooker recipes that I rotate, so this will help vary things up!

    Great photos too

  • http://www.kyotofoodie.com/ Peko Peko

    Astounding!

    KyotoFoodie?Peko

  • http://www.kyotofoodie.com Peko Peko

    Astounding!

    KyotoFoodie?Peko

  • http://www.thekneadforbread.com/ chuck

    Slap that pulled pork between two slices of bread and you have the perfect lunch. Yummy!!!

  • http://www.thekneadforbread.com chuck

    Slap that pulled pork between two slices of bread and you have the perfect lunch. Yummy!!!

  • http://www.amishbabycrib.com baby cribs

    What a very cool recipe this is. I want to try this one out but I am really not into slow cooking. I tend to mess things up.

  • Kkr39

    looks dry…

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