Carissa Team Tink Staffer

05/20/2015 03:16 PM

Crock Pot BBQ
What you’ll need:

A 2-4 lb. Tink’s Pork Shoulder or Boston Butt

2 Tbsp brown sugar

1 ½ tsp paprika

¼ tsp cayenne pepper

2 tsp mustard

1 tsp cumin

2 tsp garlic powder

½ c apple cider vinegar

2 Tbsp ketchup

Salt and pepper

Coconut or olive oil

Mix 1 Tbsp brown sugar, paprika, cayenne pepper, mustard, cumin and garlic together in a small bowl. Cover both sides of roast with rub. Melt 2 Tbsp coconut oil in a skillet. Brown all sides of roast and set aside.

Add ½ c water to skillet and whisk to remove the drippings from pan. Transfer the liquid into the crock pot. Add the vinegar, ketchup and remaining brown sugar to the crock pot. Add pork and cook on low for 5-7 hours, depending on the size of the roast.

Remove the roast from the crock pot. Allow to cool enough to handle. Shred the meat and place in a bowl. Add some of the juice to the pork and toss so it doesn't dry out. Serve with your favorite BBQ sauce.

I cooked a 2 ½ lb. roast for 5 hours and it was perfect. If it were larger, it would need to cook longer. Also, if there’s plenty of liquid in the pot, you could cook overnight or while at work. It won’t dry out with plenty of liquid in the pot.

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