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Hojicha Fugue Pulled Pork

Erin Oberlander TeaChef Level 1

The smoky flavor of the brewed Hojicha Fugue tea takes the place of 'liquid smoke' in this typical American summer-time sandwich.

20 m 2


  • One large pork roast
  • Rub:
  • 1 1/2 t freshly ground pepper
  • dash of ground cardamon
  • 2 t cayenne pepper
  • 2 t salt
  • dash of paprika
  • Sauce:
  • 1 1/2 c brewed hojicha fugue tea
  • 6 oz can tomato paste
  • 1 t salt
  • 4 T Worchestershire sauce
  • 1 1/2 T extra virgin olive oil
  • 1/2 t soy sauce
  • 1 1/2 t blackstrap molasses
  • 1/2 ketchup
  • 1/4 c cider vinegar
  • 1/2 onion, minced
  • 5 garlic cloves, minced
  • Whole wheat sandwich rolls.


The night before you plan on eating the pulled pork, prepare the rub above by grinding and mixing all ingredients in a mortar and pestle or a food processor. Apply the rub to the pork roast, wrap in plastic wrap, and let set in the refrigerator overnight.

The next morning, cut the pork roast into larger strips of meat. Save the bone from the roast if there is one. Brown the meat strips slightly on a higher temperature in a frying pan with a small amount of oil. While the meat is browning, mix together all ingredients in the sauce. Put the pork bone, the browned meat, and the sauce into a slow cooker and mix well. Cook all day on low temperature. Right before serving, separate the chunks of meat further using a fork, a spatula, or a tongs, and mix all ingredients one more time.

Spoon the pork mixture onto the sandwich rolls and enjoy!

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