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Party Time

Posted by Carissa Team Tink Staffer     0 Comment(s)    Add a Comment  comment-icon.png
03/21/2016 11:07 AM

Greetings from Tink World!

It's hard to believe, but we are having a party this weekend to celebrate Cohen's 3rd birthday and Juliet's 1st. Honestly, I don't know where time goes. It's flying by.

So, what do we serve? The go-to is almost always a Tink burger. However, that means someone is tied to the grill. This year, I opted for BBQ sliders with lots of sides and cake, of course! Since I haven't mastered the green egg or a smoker, I'll be making the BBQ in the crock pot. It's easy and can be done ahead of time and warmed up the day of the party. I thought I'd share my BBQ recipe. It's so good that even my kids love it! Of course, I'll be cooking a lot more than 2-4 lbs., but this is the recipe I'll be using as a guide.

If you don't have a crock pot, you can cook this in your oven on 175-200 degrees. If you use the oven, be sure to cover the roast so it doesn't dry out. The cooking time is about the same.

Crock Pot BBQ

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.

The last time I made this, 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.

So, the Saturday Decatur Market will be starting really soon. April 2nd is the opening day! We will be back in action every Saturday (with some exceptions). Be sure to check the calendar if you'd like to know our whereabouts.

We highly suggest you place an order for the first market. To do so, just email your wish list to info@tinksbeef.com. We'll have full inventory as of Thursday!

Well, that's all for now. Have a great week!


 
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