Sweet Tea Brined Home Made BBQ Sauce Slow Smoked
Of course this is Wild Boar for this recipe. Wild Boar from our 2020 spring From Field To Table event to be exact.
This one has several layers to it, we started off with a sweet tea brine, plus injected it with the same brine, then did a slow smoke on the RecTec. Since wild pork is much leaner than domestic pork it needs these extra steps ensure it doesn’t dry out.
You will actually see a follow up recipe to this one, where we took our leftovers and made them into a delicious pulled pork tacos!
Brine and Barbecue Sauce Recipe by : Lance Lewis
Hunted and Prepared by: Greg Ray
All of our outside cooking is done on RecTec Grills and we use Made With Meat equipment for all of our wild game processing.
- 3 Pounds of Pork. (We used top round and bottom round)
- Yellow Mustard
- 1T Molasses
- RecTec Honey Rib Rub
- 1 lb Bacon
Sweet Tea Brine Ingredients:
- 1 gal water
- 1 cup kosher salt
- 1 cup sugar
- 4 black tea bags (nothing fancy)
- 1 medium onion cut into quarters
- 1 head of garlic cut in half
- 1 large orange cut in quarters
- 2 bay leaves
- A few sprigs of thyme and rosemary
- 8 to 10 black pepper corns
Home Made Barbeque Sauce:
- Water ½ cup
- Catchup 2 cup
- Cider Vinegar ¼ cup
- White Vinegar ¼ cup
- Brown Sugar ¼ cup
- Worcestershire sauce 2Tbs
- Chili Powder (New Mexico Mild if available) 1Tbs
- Cumin 1Tbs
- Salt 2tsp
- Ground Black Paper 2tsp
- Dry Mustard Powder ¼ tsp (optional)
Method Brine :
- Bring water to slow simmer add all ingredients and let simmer for 10 min.
- Remove from heat and allow to cool to room temperature before pouring over wild game.
- Make sure wild game is completely covered by liquid add more water if needed.
- Brine for 12 to 24 hours.
- Remove pork from brine
- Use brine to inject into pork
- Mix mustard and molasses
- Rub over both sides of pork
- Cover pork liberally with RecTec Honey Rib Rub
- Wrap roast with bacon
- Set smoker to low and smoke for 2 to 3 hours (depending on size of roast)
- Turn smoker up to 225, place roast in pan with apple juice
- Cover and let smoke until internal temperature reaches 190
- Pull from smoker and let rest for 30 minutes
- Pull pork using two forks and place back in juices in pan and mix well covering pork with juice
- You can mix entire batch with BBQ sauce or just add sauce to each sandwich.
- We served on toasted Kaiser Rolls and with a side of apple coleslaw
- In a medium saucepan place dry ingredient than add water and vinegars.
- With wooden spoon or high temp spatula. Mix until all dry ingredients are well incorporated and there are no large lumps, then add catchup.
- Over medium heat bring to simmer, then turn down heat to low once sauce starts to simmer.
- Allow sauce to simmer on low for 15 minutes occasional stirring to prevent sticking.
- After 15 minutes remove saucepan from heat and set aside to cool. Once cooled pour into jar or bottle. Sauce will be good in the fridge for up to one month. If you add in an organic ingredient such as minced onion or garlic use sauce immediately.
Pulled Pork BBQ Sandwich