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Greetings from Tink World!
When entertaining, I usually try to come up with something easy and sure to be a crowd pleaser. I tend to always go back to burgers. It’s safe, easy and everyone loves a Tink burger. However, I recently got out of my comfort zone and tried pulled pork from the crock pot. It was awesome. I’ve made this twice in three weeks.
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.
As for markets, Team Tink will be back at the Evans Market on Thursday, May 21 from 4-7 p.m. Then, on Saturday, May 23, you can find us at the Decatur Farmers Market from 9 a.m. to 1 p.m.
Don’t forget that we also offer eggs. We always bring them to Decatur. However, if you’d like to purchase them at the Evans Market, you need to let us know via email.
Well, that’s all for now. Have a great week. We’ll see you at the market.
The orignial recipe can be found here.