Sweet Tea-Cured Roast Pork

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16 orange pekoe tea bags

2 quarts of boiling water

2 cups sugar

1 cup kosher salt

1 cup cider vinegar

2 lemons, quartered

One 8-bone center rib roast of pork, trimmed of all visible fat (about 4 1/2 pounds)

3 tablespoons minced lemon zest

3 tablespoons plus 1 teaspoon finely chopped mint leaves

1 tablespoon plus 1 teaspoon finely chopped thyme leaves

5 lemon tea bags, opened

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