This is very straight forward recipe. You can do it in the oven, in a smoker, or even better - on your Big Green Egg!
We recommend our house-mixed pork rub, but if you have a favorite, just substitute that.
Barbecue Sauce is definitely your preference, but if you want to try something new, we have quick and tasty recipe that follows.
Recipe: 6-8lb pork shoulder
Butcher shop dry rub
Barbecue sauce, your choice or recipe below
1. Pre-heat oven, smoker, or grill to 225F
2. Rub shoulder liberally with dry rub and put in desired pan
3. Slow-cook for 10-12hrs; thermometer should read an internal temperature of 180-190F
4. Remove from heat
5. Wrap tightly in foil for 45mins, allowing meat to rest and reabsorb juices
6. Shred meat by just pulling apart
7. Enjoy as is, on a sandwich, with or without barbecue sauce, any way you want it!
Barbecue Sauce Recipe:
2 Quarts Ketchup (64oz.)
2 cups Apple Cider Vinegar
1/2 cup Sugar
1-2 tbs. Garlic Powder
1 tbs. Celery Seed
1 tbs. Ground Cumin
1 tbs. Chili Powder
1-2 tbs.Cayenne Powder
1/8th cup Coarse Salt
1/2-1 cup Water
1. Place all ingredients in a sauce pot
2. Simmer for at least 5mins, up to 20. (This concentrates flavor and creates a thick or thin sauce.)
3. Remove from heat and cool down or enjoy immediately.
Stop by and pick-up your corned beef brisket for Saint Patrick's Day. They are selling fast so please pre-order by Wednesday since availability is limited.
First time cooking one? It's easy - corned beef is a cut of brisket that has been pickled or slow-cured in a seasoned brine. We slow cure ours in a seasoned brine for two weeks. When cooked the right way it is moist and delicious. It is a cut of meat that requires a slow cooking with plenty of moisture. Here's how easy it is to cook this Irish tradition:
1. Put the brisket in a pot and cover it with water.
2. Bring to a boil and then simmer for 3-5 hours.
Let brisket stand for 15 minutes and cut across the grain or it will be chewy.
Calling all lamb lovers!! Here is a great recipe for lamb loin chops.....
enjoy the flavor of our local lamb with this tasty sauce.
Great for a dinner party but easy enough
for a weeknight dinner.
Sauce Ingredients: 3 tablespoons mint jelly 1 tablespoon white wine vinegar 1 tablespoon stone-ground mustard 1/4 cup chicken broth 1 tablespoon olive oil
Coat a heavy bottomed pan with olive oil. Cook the chops over medium high heat for about 4-5 minutes a side. Transfer to a plate. Whisk the ingredients for the sauce and pour into the same pan, scraping the bits off the bottom of the saucepan. Cook for a few minutes and pour over the chops. We love to serve this dish with couscous and our Endless Summer greens or local organic spinach.
Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
Preheat the oven to 375 degrees F.
While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan.Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.