Logo of Tink's Grass Fed Beef featuring a silhouette of a cow eating grass, framed within an oval yellow background. The logo emphasizes the brand's commitment to grass-fed beef products.
Shop
Logo of Tink's Grass Fed Beef featuring a silhouette of a cow eating grass, framed within an oval yellow background. The logo emphasizes the brand's commitment to grass-fed beef products.

Crock Pot BBQ

Recipes

Ingredients

  • 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

Directions

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.